A. Alpheus

This is a reproduction of a book published before 1923. This book may have occasional imperfections <br \/> such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, <br \/> or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, <br \/> have elected to bring it back into print as part of our continuing commitment to the preservation of printed works <br \/> worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. <br \/> <br\/><br\/> <br \/> ++++<br\/> <br \/> The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: <br \/> <br\/>++++ <br \/> <br\/><br\/><title> Cocoa And Chocolate: Their Chemistry And Manufacture; Volume 8599 Of Harvard College Library Preservation Microfilm Program 2002; Core Historical Literature Of Agriculture: Food Science And Human Nutrition<br\/><br\/><edition> 2, revised<br\/><br\/><author> Robert Whymper<br\/><br\/><publisher> J.& A. Churchill, 1921<br\/><br\/><subjects> Cooking; Courses & Dishes; Chocolate; Cacao; Chocolate; Cocoa; Cocoa processing; Cooking \/ Courses & Dishes \/ Chocolate; Cooking \/ General; Theobroma cacao<\/title>

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