A simplified method for the rapid measurement of the degree of fermentation during tea manufacture

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dc.contributor.authorRoberts, G.R.en_US
dc.contributor.authorChandradasa, P.B.en_US
dc.date.accessioned2014-11-18T10:42:26Z
dc.date.available2014-11-18T10:42:26Z
dc.date.issued1982en_US
dc.identifier.citationTea Quarterly51(2)pp.67-71en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12560
dc.publisherTea Research Institute. Thalawakeleen_US
dc.subjectFood Scienceen_US
dc.subjectTea industryen_US
dc.subjectFermentationen_US
dc.subjectColour intensityen_US
dc.titleA simplified method for the rapid measurement of the degree of fermentation during tea manufactureen_US
dc.typeAen_US

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