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