Biodiversity Heritage Library
By "Smith, Harold Hamel "
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
Publication info: London,J. Bale, sons and Danielsson, ltd.
Holding Institution: University of California Libraries (archive.org)