Title
The fermentation of cacao, with which is compared the results of experimental investigations into the fermentation, oxidation, and drying of coffee, tea, tobacco, indigo, &c., for shipment
By
Smith, Harold Hamel
Type
Book
Material
Published material
Publication info
London, J. Bale, sons and Danielsson, ltd, [1913]
Subjects
Cacao
,
Coffee
,
Fermentation
,
Tea
,
Tobacco
Call Number
663.1 S64
Language
English
Identifiers
DOI:
https://doi.org/10.5962/bhl.title.24060
LCCN:
https://lccn.loc.gov/r14000158
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