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: By the following authorities:--Dr. Axel Preyer ... Dr. Oscar Loew ... Dr. Fickendey ... [and others] Ed. by Harold Hamel Smith ... with a foreword by Sir George Watt ..
Publisher: J. Bale, sons and Danielsson, ltd.
Published: 1913
Place of publication: London
Language: eng
Number of pages: 318
Subjects: Cacao -- Fermentation; Coffee -- Fermentation; Tea -- Fermentation; Tobacco -- Fermentation