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
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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
- Publication date
- 1913
- Publisher
- London, Bale and Danielsson
- Collection
- cornell; biodiversity; americana
- Contributor
- Cornell University Library
- Language
- English
The metadata below describe the original scanning. Follow the "All Files: HTTP" link in the "View the book" box to the left to find XML files that contain more metadata about the original images and the derived formats (OCR results, PDF etc.). See also the What is the directory structure for the texts? FAQ for information about file content and naming conventions.
- Addeddate
- 2009-10-23 12:41:41
- Bookplateleaf
- 0003
- Camera
- EOS-1D MkII
- Foldoutcount
- 0
- Identifier
- cu31924016404505
- Identifier-ark
- ark:/13960/t41r7c05d
- Lcamid
- 338638
- Lccn
- agr14000158
- Ocr
- tesseract 5.1.0-1-ge935
- Ocr_detected_lang
- en
- Ocr_detected_lang_conf
- 1.0000
- Ocr_detected_script
- Latin
- Ocr_detected_script_conf
- 0.9656
- Ocr_module_version
- 0.0.16
- Ocr_parameters
- -l eng
- Page_number_confidence
- 74.94
- Pages
- 424
- Pdf_module_version
- 0.0.18
- Ppi
- 300
- Rcamid
- 338567
- Scandate
- 20080528141215
- Scanner
- Kirtas APT 2400
- Full catalog record
- MARCXML
This book is available with additional data at Biodiversity Heritage Library.
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