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: | Smith, Harold Hamel n. 1867 (Autor, Autor/a) |
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Formato: | Libro |
Lenguaje: | English |
Publicado: |
London, Sydney :
J. Bale & Danielsson,
[19 ].
|
Materias: |
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