Monografie
Theobroma cacao or cocoa : its botany, cultivation, chemistry and diseases : with 18 plates and diagrams
- Location
-
Fachbereichsbibliothek Biologie der Universität Hamburg - Standort Klein Flottbek -- L 9 a Wri/1
- Extent
-
XII, 249 Seiten
- Language
-
Englisch
- Creator
-
Wright, Herbert
- Published
-
Colombo [u.a.] : A. M. Ferguson , 1907
- URN
-
urn:nbn:de:gbv:18-5-PPN17593508189
- PURL
- Last update
-
09.04.2025, 1:30 PM CEST
Data provider
This object is provided by:
Staats- und Universitätsbibliothek Hamburg Carl von Ossietzky. If you have any questions about the object, please contact the data provider.
Staats- und Universitätsbibliothek Hamburg Carl von Ossietzky. If you have any questions about the object, please contact the data provider.
Object type
- Monografie
Associated
- Wright, Herbert
Time of origin
- Colombo [u.a.] : A. M. Ferguson , 1907
Other Objects (12)
Chapter VI. The cultivation of cacao.
Chapter XIX. Maize. - Cacao. - Farm produce. - Cocoa-nuts, etc.
Mushrooms and truffles : botany, cultivation, and utilization
Productivity, water use and climate resilience of alternative cocoa cultivation systems
Raw Cocoa (Theobroma cacao L.) Quality Parameters : with Special Reference to West Africa
On the necessity of gardening : an ABC of art, botany and cultivation
cocoa barometer
Cocoa Production
Cocoa barometer
Cocoa-Kochbuch
Learning Cocoa
Characterization of the odor-active compounds responsible for atypical aroma notes in cocoa (Theobroma cacao L.)
Chapter VI. The cultivation of cacao.
Chapter XIX. Maize. - Cacao. - Farm produce. - Cocoa-nuts, etc.
Mushrooms and truffles : botany, cultivation, and utilization
Productivity, water use and climate resilience of alternative cocoa cultivation systems
Raw Cocoa (Theobroma cacao L.) Quality Parameters : with Special Reference to West Africa
On the necessity of gardening : an ABC of art, botany and cultivation
cocoa barometer
Cocoa Production
Cocoa barometer
Cocoa-Kochbuch
Learning Cocoa
Characterization of the odor-active compounds responsible for atypical aroma notes in cocoa (Theobroma cacao L.)
Chapter VI. The cultivation of cacao.
Chapter XIX. Maize. - Cacao. - Farm produce. - Cocoa-nuts, etc.
Mushrooms and truffles : botany, cultivation, and utilization
Productivity, water use and climate resilience of alternative cocoa cultivation systems
Raw Cocoa (Theobroma cacao L.) Quality Parameters : with Special Reference to West Africa
On the necessity of gardening : an ABC of art, botany and cultivation
cocoa barometer
Cocoa Production
Cocoa barometer
Cocoa-Kochbuch
Learning Cocoa