Drying and roasting of cocoa and coffee. ([2020])

• Record Type: Book
• Further Information: Note: [edited by] Ching Lik Hii, Flavio Meira Borem.
• Editors: Hii, Ching Lik; Borém, Flávio Meira
• Contents: 1. Overview of Cocoa and the Coffee Industry. 2. Drying Principles and Practices of Cocoa Beans. 3. Roasting Equipment for Cocoa Processing. 4. Flavor Development during Cocoa Roasting. 5. The Grading and Quality of Cocoa Beans. 6. Processing and Drying of Coffee. 7. Flavor Development during Postharvest and Treatment of Coffee - A Holistic Approach. 8. Roasting Equipment for Coffee Processing. 9. Flavor Development during Roasting. 10. Quality of the Final Product and Classification of Green Coffee.
• Publisher Details: Boca Raton, Florida : CRC Press
• Publication Date: 2020
• Extent: 1 online resource
• Subjects: 338.1/7374; Cocoa processing; Cocoa trade; Coffee -- Processing; Coffee industry; Cocoa processing; Cocoa trade; Coffee industry; Coffee -- Processing; SCIENCE / Chemistry / Industrial & Technical; TECHNOLOGY / Food Science; Electronic books
• Languages: English
• ISBNs: 9781315113104; 1315113104; 9781351624015; 1351624016; 9781351624039; 1351624032; 9781351624022; 1351624024
• Related ISBNs: 9781138080973; 1138080977
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.