Effect of period of fermentation on the liquoring characteristics of made tea

Files

TQ-49(1)-58.pdf (216.13 KB)

Date

Authors

Abdul-Gaffar, N.M.

Alawattegama, T.

Samarasingham, S.

Publisher

Tea Research Institute. Thalawakele

Keywords

Agriculture, Period of fermentation, Quality, Colour, Tea industry

Citation

Tea Quarterly49(1)pp.58-64

URI

https://dl.nsf.gov.lk/handle/1/12592

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