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Almonds: Botany, Production and Uses
By Rafel Socias i Company (Editor), Thomas M Gradziel (Editor), James Adaskaveg (Contribution by), José M Alonso (Contribution by), José M Ansón (Contribution by), Octavio Arquero (Contribution by), Roger A Baldwin (Contribution by), Ignasi Batlle (Contribution by), Mireia Bordàs (Contribution by), Patrick Brown (Contribution by), Mariano Cambra (Contribution by), Miguel A. Cambra (Contribution by), Joseph H Connell (Contribution by), Robert Curtis (Contribution by), Federico Dicenta (Contribution by), David A. Doll (Contribution by), Henri Duval (Contribution by), Iban Eduardo (Contribution by), Daniel Esmenjaud (Contribution by), José L Espada Carbó (Contribution by), Maria T Espiau (Contribution by), Antonio J. Felipe (Contribution by), Angel Fernández i Martí (Contribution by), Carolina Font i Forcada (Contribution by), Helga Förster (Contribution by), Luis Iannamico (Contribution by), Santiago Izquierdo (Contribution by), Sat Darshan S. Khalsa (Contribution by), Ossama Kodad (Contribution by), Maria M. López (Contribution by), Carmen Martínez (Contribution by), Pedro Martínez-Gómez (Contribution by), Saiful Muhammad (Contribution by), Eva Núñez Seoane (Contribution by), Antonio Olmos (Contribution by), Ana Palacio-Bielsa (Contribution by), Vicente Pallás (Contribution by), Katherine Pope (Contribution by), Gregory Reighard (Contribution by), Maria J Rubio-Cabetas (Contribution by), Ned T. Ryan (Contribution by), Sebastián Sáa Silva (Contribution by), Raquel Sánchez-Pérez (Contribution by), Francisco J. Vargas (Contribution by), Steve Weinbaum (Contribution by), Michelle Wirthensohn (Contribution by), Shu-Biao Wu (Contribution by), Frank G Zalom (Contribution by), Alexis Verdú (Contribution by)
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By Rafel Socias i Company (Editor), Thomas M Gradziel (Editor), James Adaskaveg (Contribution by), José M Alonso (Contribution by), José M Ansón (Contribution by), Octavio Arquero (Contribution by), Roger A Baldwin (Contribution by), Ignasi Batlle (Contribution by), Mireia Bordàs (Contribution by), Patrick Brown (Contribution by), Mariano Cambra (Contribution by), Miguel A. Cambra (Contribution by), Joseph H Connell (Contribution by), Robert Curtis (Contribution by), Federico Dicenta (Contribution by), David A. Doll (Contribution by), Henri Duval (Contribution by), Iban Eduardo (Contribution by), Daniel Esmenjaud (Contribution by), José L Espada Carbó (Contribution by), Maria T Espiau (Contribution by), Antonio J. Felipe (Contribution by), Angel Fernández i Martí (Contribution by), Carolina Font i Forcada (Contribution by), Helga Förster (Contribution by), Luis Iannamico (Contribution by), Santiago Izquierdo (Contribution by), Sat Darshan S. Khalsa (Contribution by), Ossama Kodad (Contribution by), Maria M. López (Contribution by), Carmen Martínez (Contribution by), Pedro Martínez-Gómez (Contribution by), Saiful Muhammad (Contribution by), Eva Núñez Seoane (Contribution by), Antonio Olmos (Contribution by), Ana Palacio-Bielsa (Contribution by), Vicente Pallás (Contribution by), Katherine Pope (Contribution by), Gregory Reighard (Contribution by), Maria J Rubio-Cabetas (Contribution by), Ned T. Ryan (Contribution by), Sebastián Sáa Silva (Contribution by), Raquel Sánchez-Pérez (Contribution by), Francisco J. Vargas (Contribution by), Steve Weinbaum (Contribution by), Michelle Wirthensohn (Contribution by), Shu-Biao Wu (Contribution by), Frank G Zalom (Contribution by), Alexis Verdú (Contribution by)
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This book provides a comprehensive overview of almond growing from a scientific and horticultural perspective, covering botany, production, processing and industrial uses. Almonds are an important crop; they are highly regarded for their flavour, nutritional properties and culinary uses, and almond oil is used widely in food, cosmetic and pharmaceutical production. They are easy to transport and have long storability, facilitating global dissemination. Demand is constantly increasing and gl...