Chemical basis of liquoring characteristics of ceylon tea: 2 relationship between the composition of the tea liquors and the valuations for the liquoring characteristics of black tea

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dc.contributor.authorRamaswamy, M.S.en_US
dc.date.accessioned2014-11-18T10:43:11Z
dc.date.available2014-11-18T10:43:11Z
dc.date.issued1963en_US
dc.identifier.citationTea Quarterly34(2)pp.56en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12768
dc.publisherThe Tea Research Institute. Talawakeleen_US
dc.subjectBeveragesen_US
dc.subjectBlack teaen_US
dc.subjectLiquoring propertiesen_US
dc.subjectTea liquorsen_US
dc.subjectChemical analysisen_US
dc.subjectLiquoring characteristicsen_US
dc.subjectMineral constituentsen_US
dc.titleChemical basis of liquoring characteristics of ceylon tea: 2 relationship between the composition of the tea liquors and the valuations for the liquoring characteristics of black teaen_US
dc.typeAen_US

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