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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. Preview this item
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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.

Author: Harold Hamel Smith
Publisher: London, Bale and Danielsson [1913]
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
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Additional Physical Format: Online version:
Smith, Harold Hamel, 1867-
Fermentation of cacao.
London, Bale and Danielsson [1913]
(OCoLC)809540398
Document Type: Book
All Authors / Contributors: Harold Hamel Smith
OCLC Number: 14795723
Description: liv, 318 p. ill., ports.

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