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‎Biot, Chaptal, Virey, etc‎

Reference : RO30371257

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‎Propriétés du bon chocolat- Extrait du dictionnaire de l'Histoire naturelle‎

‎Non précisé.. Non daté.. In-12. Broché. Etat passable, Coins frottés, Dos satisfaisant, Papier jauni. 24 pages. Rares rousseurs. Illustrations et bandeaux en noir et blanc.. . . . Classification Dewey : 633.7-Plantes alcaloïdes (tabac, thé, cacao, café, pavot)‎

‎ Classification Dewey : 633.7-Plantes alcaloïdes (tabac, thé, cacao, café, pavot)‎

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