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, 1867-

Type

Book

Material

Published material

Publication info

London, Bale and Danielsson, [1913]

Subjects

Cacao , Coffee , Fermentation , Tea , Tobacco

Language

English

Identifiers

DOI: https://doi.org/10.5962/bhl.title.54104
LCCN: https://lccn.loc.gov/agr14000158
NAL: 68 Sm5Fe
NLM: TP 640 S649f 1913
OCLC: 14795723