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.

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.

Detalles Bibliográficos
Autor principal: Smith, Harold Hamel n. 1867 (Autor, Autor/a)
Formato: Libro
Lenguaje:English
Publicado: London, Sydney : J. Bale & Danielsson, [19 ].
Materias:
CACAO
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008 981029s1900 enk ||||| eng
035 |a 3437183 
040 |a Sistema de Bibliotecas de la Universidad de Costa Rica 
041 0 |a eng 
082 0 |a 633.74  |b S649F  |2 00 
100 1 |a Smith, Harold Hamel  |d n. 1867  |e Autor/a  |4 aut 
245 1 4 |a The Fermentation of cacao:  |b with which is compares the results of experimental investigation into the fermentation, oxidation, and drying of coffe, tea, tabacco, indigo &C., shipment. 
260 |a London, Sydney :  |b J. Bale & Danielsson,  |c [19 ]. 
300 |a liv, 318 páginas :  |b ilustraciones, retratos ;  |c 19 cm 
650 |a CACAO 
916 |a Reconversión 

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