6 1/2 X 9 7/16 in Introduction
Part I: Cork Biology
Ch. 1: The F ormation and Growth of Cork
Ch. 2: The Structure of Cork
Ch. 3: The Chemical Composition of Cork
Part II: Cork Production
Ch. 4: The Cork Oak
Ch. 5: Th e Extraction of Cork
Ch. 6: The Management of Cork Producti on
Ch. 7: The Sustainability of Cork Oak Forests
Part III: Cork Properties
Ch. 8: Macroscopic Appearance and Quality
Ch. 9: Physical Properties and Moisture Relatio ns
Ch.10: Mechanical Properties
Part IV: Cork Processing and Products
Ch.11: Post-Harvest Processing
Ch.12: Products of Natural Cork
Ch.13: Cork Agglom erates and Composites
Part V: Wine and Corks
C h.14: Bottling and Types of Cork Stoppers
Ch.15: The Qualit y of Cork Stoppers
Ch.16: Wine and Cork
Refere nces
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