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.
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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 ..

By


Genre

Book

Publication info

London,J. Bale, sons and Danielsson, ltd.[1913]

Subjects

Cacao , Coffee , Fermentation , Tea , Tobacco

DOI

http://dx.doi.org/10.5962/bhl.title.24060

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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 ..

By

Smith, Harold Hamel

Genre

Book

Publication info

London,J. Bale, sons and Danielsson, ltd.[1913]

Subjects

Cacao , Coffee , Fermentation , Tea , Tobacco

Call Number

663.1 S64

Language

English

Identifiers:

LCCN: r 14000158

DOI

http://dx.doi.org/10.5962/bhl.title.24060

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Download MODS

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<topic>Tea</topic>
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Download BibTeX citations

@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. 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 .. },
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|},
}

Download RIS citations

TY - BOOK
TI - 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 ..
UR - http://www.biodiversitylibrary.org/item/65284
PB - J. Bale, sons and Danielsson, ltd.
CY - London,
PY - 1913
AU - Smith, Harold Hamel
KW - Cacao
KW - Coffee
KW - Fermentation
KW - Tea
KW - Tobacco
ER -