On the method of orthodox manufacture and its effect on grade outturns and made tea characteristics, 1 - the influence of hard rolling and high drying temperatures

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dc.contributor.authorJayaratnam, S.en_US
dc.contributor.authorKiritisinghe, D.en_US
dc.date.accessioned2014-11-18T10:42:37Z
dc.date.available2014-11-18T10:42:37Z
dc.date.issued1974en_US
dc.identifier.citationTea Quarterly44(2-3)pp.128-131en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12601
dc.publisherTea Research Institute. Thalawakeleen_US
dc.subjectFood Science and Technologyen_US
dc.subjectTea characteristicsen_US
dc.subjectBOPF gradeen_US
dc.subjectBOF gradeen_US
dc.subjectOrthodox manufactureen_US
dc.titleOn the method of orthodox manufacture and its effect on grade outturns and made tea characteristics, 1 - the influence of hard rolling and high drying temperaturesen_US
dc.typeAen_US

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