图书信息

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.

• 卷册:
• 作者: Smith, Harold Hamel, 1867-
• 出版: London,Bale and Danielsson[1913]
• 语言: ENG
• 分类:
• 来源: BHL   https://www.biodiversitylibrary.org/item/114678
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