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Coffee and chicory: their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer.
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Auteur(s):
Simmonds, P. L.
Date de publication:
1864.
Éditeur(s):
E. & F.N. Spon
Contributeur(s):
Biodiversity Heritage Library
Collection(s):
Biodiversity Heritage Library
Catégorie:
Others
Le sujet(s):
Coffee. , Chicory.
mots-clés:
Coffee. Chicory.
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