4.Journals Published in Sri Lanka
Permanent URI for this communityhttps://dl.nsf.gov.lk/handle/1/6840
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Item Functional constituents of fruit juices after acetic acid fermentation(Faculty of Agriculture, University of Ruhuna:Kamburupitiya, 2021) Buddhika, A.; Perumpuli, B.N.; Dilrukshi, N.Item Study on possibility of the use of Kluyveromyces marxianus DMKU3 (Tropical Yeast) and thermoadapted Acetobacter pasteurianus TH3 in simultaneous vinegar production at higher temperature(Faculty of Agriculture, University of Ruhuna:Kamburupitiya, 2021) Perumpuli, B.N.; Toyama, H.Item Evaluation of the effects of fermentation of buffalo curd and acidity on survival kinetics of Listeria monocytogenes(Faculty of Agriculture, University of Ruhuna:Kamburupitiya, 2010) Jayamanne, V.S.; Samarajeewa, U.Item The history of vinegar production and the use of coconut toddy as a raw material part II. coconut toddy a raw material for vinegar production(Coconut Research Scheme (Ceylon):Lunuwila, 1952) Nathanael, W.R.N.Item Our encounter with CTC processing in Sri Lanka(Tea Reseaech Institute:Talawakele, 1990) Kandappah, C.Item Factors affecting quality of tea during processing(Tea Research Institute. Talawakele, 1989) Agarwal, B.Item Extent of non-enzymic oxidation in balck tea processing(Tea Research Institute. Talawakelle, 1987) Ekanayake, E.; Boteju, S.; Kariyawasam, W.Item A note on the manufacture of leaf from selected individual bushes(Tea Research Institute. Thalawakele, 1939) Lamb, J.Item Heat in relation to manufacturing processes(Tea Research Institute. Thalawakele, 1939) Finlby, D.W.Item The storage and packing of tea(Tea Research Institute. Thalawakele, 1935) Lamb, J.
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