The fermentation of cacao, with which is compared the results of experimental investigations into the fermentation, oxidation, and drying of coffee, t by Hamel Smith, Harold

The fermentation of cacao, with which is compared the results of experimental investigations into the fermentation, oxidation, and drying of coffee, t (Paperback) (ISBN-13: 9789354000096)

Vendor: Harold Hamel Smith
Product type: Books
Format: Paperback
$16.53
$16.53
$16.53
Subtotal: $16.53
The fermentation of cacao, with which is compared the results of experimental investigations into the fermentation, oxidation, and drying of coffee, t by Hamel Smith, Harold

The fermentation of cacao, with which is compared the results of experimental investigations into the fermentation, oxidation, and drying of coffee, t

$16.53
The fermentation of cacao, with which is compared the results of experimental investigations into the fermentation, oxidation, and drying of coffee, t by Hamel Smith, Harold

The fermentation of cacao, with which is compared the results of experimental investigations into the fermentation, oxidation, and drying of coffee, t

$16.53
Format: Paperback
Description
Description
x
This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this book in a print format as the same form as it was originally first published. Hence any marks or annotations seen are left intentionally to preserve its true nature.

Author: Harold Hamel Smith
ISBN-10: 9354000096
ISBN-13: 9789354000096
Publisher: Alpha Edition
Language: English
Published: 02/10/2020
Pages: 418
Format: Paperback
Weight: 1.16lbs
Size: 8.50h x 5.50w x 0.93d

Recently Viewed Products