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 the following authorities:--Dr. Axel Preyer ... Dr. Oscar Loew ... Dr. Fickendey ... [and others] Ed. by Harold Hamel Smith ... with a foreword by Sir George Watt ..
http://www.biodiversitylibrary.org/bibliography/24060
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<mods xmlns:xlink="http://www.w3.org/1999/xlink" version="3.0" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://www.loc.gov/mods/v3" xsi:schemaLocation="http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-0.xsd"> <titleInfo> <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 the following authorities:--Dr. Axel Preyer ... Dr. Oscar Loew ... Dr. Fickendey ... [and others] Ed. by Harold Hamel Smith ... with a foreword by Sir George Watt ..</title> </titleInfo> <name type="personal"> <namePart>Smith, Harold Hamel</namePart> </name> <typeOfResource>text</typeOfResource> <genre authority="marcgt">book</genre> <originInfo> <place> <placeTerm type="text">London,</placeTerm> </place> <publisher>J. Bale, sons and Danielsson, ltd.</publisher> <dateIssued>[1913]</dateIssued> <dateIssued encoding="marc" point="start">1913</dateIssued> </originInfo> <language> <languageTerm authority="iso639-2b" type="text">English</languageTerm> </language> <subject> <topic>Cacao</topic> </subject> <subject> <topic>Coffee</topic> </subject> <subject> <topic>Fermentation</topic> </subject> <subject> <topic>Tea</topic> </subject> <subject> <topic>Tobacco</topic> </subject> <classification authority="lcc">663.1 S64</classification> <identifier type="uri">http://www.biodiversitylibrary.org/bibliography/24060</identifier> <identifier type="lccn">r 14000158</identifier> <recordInfo> <recordContentSource authority="marcorg">C</recordContentSource> </recordInfo> </mods>
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@book{bhl65284, 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.}, copyright = {NOT_IN_COPYRIGHT}, url = {http://www.biodiversitylibrary.org/item/65284}, note = {http://www.biodiversitylibrary.org/bibliography/24060}, publisher = {London,J. Bale, sons and Danielsson, ltd.}, author = {Smith, Harold Hamel}, year = {}, pages = {428}, keywords = {Cacao|Coffee|Fermentation|Tea|Tobacco|}, }
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%0 Book %A Smith, Harold Hamel %D 1913 %T 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 the following authorities:--Dr. Axel Preyer ... Dr. Oscar Loew ... Dr. Fickendey ... [and others] Ed. by Harold Hamel Smith ... with a foreword by Sir George Watt .. %C London, %I J. Bale, sons and Danielsson, ltd. %! 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. %L 663.1 S64 %K Cacao %K Coffee %K Fermentation %K Tea %K Tobacco %G English %U http://www.biodiversitylibrary.org/item/65284 %R 10.5962/bhl.title.24060
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Copyright Evidence:Evidence reported by scanner-ian-white for item fermentationofca00smitrich on January 3, 2007: no visible notice of copyright; exact publication date unknown.
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