Cacao fermentation
Subtitle: a critical survey of its scientific aspects
By: by Arthur W. Knapp. A contribution from the laboratories at Bournville
Publisher: J. Bale, sons & Curnow, ltd.
Published: 1937
Place of publication: London
Language: eng
Number of pages: 171
Subjects: Cacao
Notes: "Reprinted from the Bulletin of the Imperial institute (nos. 1 to 4, 1935, and nos. 2 and 3, 1936)"--Pref.

Bibliography: p. [152]-162.