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

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dc.contributor.authorAbdul-Gaffar, N.M.en_US
dc.contributor.authorKandappah, C.en_US
dc.contributor.authorAlawattegama, T.en_US
dc.contributor.authorSamarasingham, S.en_US
dc.date.accessioned2014-11-18T10:42:35Z
dc.date.available2014-11-18T10:42:35Z
dc.date.issued1980en_US
dc.identifier.citationTea Quarterly49(1)pp.58-64en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12592
dc.publisherTea Research Institute. Thalawakeleen_US
dc.subjectAgricultureen_US
dc.subjectPeriod of fermentationen_US
dc.subjectQualityen_US
dc.subjectColouren_US
dc.subjectTea industryen_US
dc.titleEffect of period of fermentation on the liquoring characteristics of made teaen_US
dc.typeAen_US

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