LEADER 02935nam  2200421   450 
001 9910156241103321
005 20220831154427.0
010   $a9780128035580$b(electronic book)
010   $a0-12-803558-7
035   $a(CKB)3710000000985041
035   $a(MiAaPQ)EBC4771438
035   $a(PPN)226192733
035   $a(EXLCZ)993710000000985041
100   $a20161121h20172017  uy|            0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 04$aThe craft and science of coffee /$feditors Britta Folmer ; editorial board, Imre Blank [et al.]
210  1$aBoston, MA :$cElsevier,$d[2017]
210  4$dİ2017
215   $a1 online resource (xxv, 529 pages) $cillustrations (chiefly color), color maps
311 1 $a0-12-803520-X 
320   $aIncludes bibliographical references and index.
327   $aThe coffee tree: genetic diversity and origin / Juan Carlos Herrera, Charles Lambot Cultivating coffee quality: terroir and agro-ecosystem / Charles Lambot [and 5 others] Postharvest processing: revealing the green bean / Juan R. Sanz-Uribe [and 7 others] Environmental sustainability: farming in the anthropocene / Martin R.A. Noponen [and 7 others ]Social sustainability: community, livelihood, and tradition / David Browning, Shirin Moayyad Economic sustainability: price, cost, and value / Je?ro?me Perez [and 6 others ]Experience and experimentation: from survive to thrive / Paulo Barone, Michelle Deugd, Chris Wille Cupping and grading: discovering character and quality / Ted R. Lingle, Sunalini N. Menon Trading and transaction: market and finance dynamics / Eric Nadelberg [and 3 others] Decaffeination: process and quality / Arne Pietsch The roast: creating the beans' signature / Stefan Schenker, Trish Rothgeb The chemistry of roasting: decoding flavor formation / Luigi Poisson [and 3 others] The grind: particles and particularities / Martin von Blittersdorff, Christian Klatt Protecting the flavors: freshness as a key to quality / Chahan Yeretzian, Imre Blank, Yves Wyser The brew: extracting for excellence / Fre?de?ric Mestdagh, Arne Glabasnia, Peter Giulian oWater for extraction: composition, recommendations, and treatment / Marco Wellinger, Samo Smrke, Chahan Yeretzian Crema: formation, stabilization, and sensation / Britta Folmer, Imre Blank, Thomas Hofmann Sensory evaluation: profiling and preferences / Edouard Thomas [and 3 others] We consumers: tastes, rituals, and waves / Jonathan Morris Human wellbeing: sociability, performance, and health / Britta Folmer [and 3 others]
606   $aCoffee
615  0$aCoffee.
676   $a641.3373
702   $aFolmer$b Britta
702   $aBlank$b Imre
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910156241103321
996   $aThe craft and science of coffee$92160733
997   $aUNINA