The Fermentation of cacao: with which is compares the results of experimental investigation into the fermentation, oxidation, and drying of coffe, tea, tabacco, indigo &C., shipment.
| Autor principal: | |
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| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
London, Sydney :
J. Bale & Danielsson,
[19 ].
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| Materias: |
Sistema de Bibliotecas de la Universidad de Costa Rica
| Número de Clasificación: |
633.74 |
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| Copia | Disponible |