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Cork : Biology, Production and Uses.
This comprehensive book describes cork as a natural product, as an industrial raw-materials, and as a wine bottle closure. From its formation in the outer bark of the cork oak tree to the properties that are of relevance to its use, cork is presented and explained including its physical and mechanic...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington :
Elsevier,
2004.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front cover; Cork: Biology, Production and Uses; Copyright page; Contents; Preface; Acknowledgements; Introduction; Part I: Cork biology; Chapter 1. The formation and growth of cork; Chapter 2. The structure of cork; Chapter 3. The chemical composition of cork; Part II: Cork production; Chapter 4. The cork oak; Chapter 5. The extraction of cork; Chapter 6. The sustainable management of cork production; Colour plates; Part III: Cork properties; Chapter 7. Macroscopic appearance and quality; Chapter 8. Density and moisture relations; Chapter 9. Mechanical properties.
- Chapter 10. Surface, thermal and other propertiesPart IV: Cork processing and products; Chapter 11. Cork products and uses; Chapter 12. Production of cork stoppers and discs; Chapter 13. Cork agglomerates and composites; Chapter 14. Wine and cork; Index.