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, 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
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