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Author Smith, Harold Hamel, 1867-

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 / Harold Hamel Smith.

Publication Info. London : Bale and Danielsson, [1913]


Location Call No. Status
 Glastonbury - Downloadable Materials  BiblioBoard Ebook    Downloadable
Glastonbury cardholders click here to access this title from BiblioBoard
Description 1 online resource (418 pages).
Series Chocolate anthology
Chocolate anthology.
BiblioBoard Core module.
Note Original document: Book.
GMD: electronic resource.
Summary This is a compilation of articles by leading authorities on the fermentation of cacao. It sets forth the results of experiments in fermentation, oxidation and drying of cacao for shipment.
Subject Cacao -- Fermentation.
Coffee -- Fermentation.
Tea -- Fermentation.
Tobacco -- Fermentation.
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