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

著者

• Preyer, Axel Thierry
• Smith, Harold Hamel

書誌事項

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

by the following authorities, Axel Preyer ... [et al.] ; edited by Harold Hamel Smith ; with a foreword by Sir George Watt

J. Bale and Danielsson, [pref. 1913]

注記

Includes index

詳細情報

• NII書誌ID(NCID): BA68751814
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: liv, 318 p.
• 大きさ: 19 cm
• 件名:
  • LCSH : Fermentation
  • FREE : Theobroma cacao -- Fermentation