Quality characteristics of black tea processed by Orthodox Rotorvane type of manufacture at different degrees of wither

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dc.contributor.authorSuduwellage, D.C.J
dc.contributor.authorBotheju, W.S.
dc.contributor.authorAbeysinghe, D C.
dc.date.accessioned2015-06-23T03:47:44Z
dc.date.available2015-06-23T03:47:44Z
dc.date.issued2011
dc.identifier.citationSri Lanka Journal of Tea Science, 76(1/2):p.22-32
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/19660
dc.publisherTea Research Institute:Talawakelle
dc.subjectFood processing
dc.subjectWither
dc.subjectOrthodox rotorvane
dc.subjectQuality
dc.subjectTheaflavins
dc.subjectThearubigins
dc.titleQuality characteristics of black tea processed by Orthodox Rotorvane type of manufacture at different degrees of wither
dc.typeArticle

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