Research Catalog

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.

Title: 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: Smith, Harold Hamel, 1867-
Publication: London, Bale and Danielsson [1913]

Items in the Library & Off-site

Filter by

1 Item

Item details
Status	Format	Access	Call Number	Item Location
Request for On-site Use Request Scan How do I pick up this item and when will it be ready?	Text	Request in advance	VTX (Smith, H. H. Fermentation of cacao)	Offsite

Details

Additional Authors

Description

liv, 318 p. ill., ports.

Call Number

VTX (Smith, H. H. Fermentation of cacao)

OCLC

14795723

Author

Smith, Harold Hamel, 1867-

Title

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.

Imprint

London, Bale and Danielsson [1913]

Added Author

Preyer, Axel.

Loew, Oscar.

Watt, George, Sir.

Research Call Number

VTX (Smith, H. H. Fermentation of cacao)

View in Legacy Catalog