| Title: | 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. |
| Author: | Smith, Harold Hamel, 1867- |
| Note: | Bale and Danielsson, 1913 |
| Link: | page images at HathiTrust |
| No stable link: | This is an uncurated book entry from our extended bookshelves, readable online now but without a stable link here. You should not bookmark this page, but you can request that we add this book to our curated collection, which has stable links. |
| Subject: | Cacao -- Fermentation |
| Subject: | Coffee -- Fermentation |
| Subject: | Tea -- Fermentation |
| Subject: | Tobacco -- Fermentation |
| Other copies: | Look for editions of this book at your library, or elsewhere. |
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