Desarrollo de la calidad del cacao en la fermentación y beneficio /

Bibliographic Details
Main Author:	Alvarado Arroyo, Jorge (Author, Autor/a)
Format:	Thesis Book
Language:	Spanish
Published:	San José, C.R., 1943.
Subjects:	CACAO

Description
Physical Description:	[30] hojas ; 29 cm

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