Coffee and Chicory
Their Culture, Chemical Composition, Preparation for Market, and Consumption, With Simple Tests for Detecting Adulteration, and Practical Hints for the Producer and Consumer
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This informative book delves into the world of coffee and chicory, covering their cultivation, chemical composition, and preparation for market and consumption. It also provides useful tips for detecting adulteration and ensuring quality, making it a valuable resource for both producers and consumers alike. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribut...
This informative book delves into the world of coffee and chicory, covering their cultivation, chemical composition, and preparation for market and consumption. It also provides useful tips for detecting adulteration and ensuring quality, making it a valuable resource for both producers and consumers alike. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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