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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.

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Auteur(s): Smith, Harold Hamel
Date de publication: [1913]
Éditeur(s): J. Bale, sons and Danielsson, ltd.
Contributeur(s): Biodiversity Heritage Library
Collection(s): Biodiversity Heritage Library
Catégorie: Others
Le sujet(s): Cacao--Fermentation. , Coffee--Fermentation. , Tea--Fermentation. , Tobacco--Fermentation.
mots-clés: Cacao Fermentation. Coffee Fermentation. Tea Fermentation. Tobacco Fermentation.

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