CHANGES IN THE ABSOLUTE DRY MATTER CONTENT OF CACAO DURING FERMENTATION: A REPLY TO CRITICISM

Authors

  • E.C. Humphries

Downloads

How to Cite

Humphries, E. (1952). CHANGES IN THE ABSOLUTE DRY MATTER CONTENT OF CACAO DURING FERMENTATION: A REPLY TO CRITICISM. Tropical Agriculture, 29(1). Retrieved from https://journals.sta.uwi.edu/ojs/index.php/ta/article/view/5033

Issue

Volume 29 Number 1

Section

Research Papers