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 | Agenda Bookshop Skip to content
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B01=Harold Hamel Smith
Category1=Non-Fiction
Category=GBC
Category=HBG
Delivery_Delivery within 10-20 working days
Language_English
PA=In stock
Price_€10 to €20
PS=Active
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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

★★★★★
★★★★★

English

€16.65
€18.50
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Age Group_Uncategorizedautomatic-updateB01=Harold Hamel SmithCategory1=Non-FictionCategory=GBCCategory=HBGDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=In stockPrice_€10 to €20PS=Activesoftlaunch
Delivery/Collection within 10-20 working days
Product Details
  • Weight: 526g
  • Dimensions: 140 x 216mm
  • Publication Date: 10 Feb 2020
  • Publisher: Alpha Edition
  • Language: English
  • ISBN13: 9789354000096

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