The chemical basis of liquoring characteristics of Ceylon tea. part 1 fermentation condensation and quality of the tea liquors

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dc.contributor.authorRamaswamy, M.S.en_US
dc.date.accessioned2014-11-18T10:43:09Z
dc.date.available2014-11-18T10:43:09Z
dc.date.issued1962en_US
dc.identifier.citationTea Quarterly33(3)pp.156-165en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12757
dc.publisherThe Tea Research Institute. Talawakeleen_US
dc.subjectBeveragesen_US
dc.subjectFermentationen_US
dc.subjectTea liquoren_US
dc.subjectTea qualityen_US
dc.subjectLiquoring characteriticsen_US
dc.subjectChemical contenten_US
dc.titleThe chemical basis of liquoring characteristics of Ceylon tea. part 1 fermentation condensation and quality of the tea liquorsen_US
dc.typeAen_US

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