A simplified method for the rapid measurement of the degree of fermentation during tea manufacture

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dc.contributor.authorRoberts, G.R.
dc.contributor.authorChandradasa, P.B.
dc.date.accessioned2015-06-19T04:09:25Z
dc.date.available2015-06-19T04:09:25Z
dc.date.issued1982
dc.identifier.citationTea Quarterly51(2)pp.67-71
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/71
dc.publisherTea Research Institute. Thalawakele
dc.subjectFood Science
dc.subjectTea industry
dc.subjectFermentation
dc.subjectColour intensity
dc.titleA simplified method for the rapid measurement of the degree of fermentation during tea manufacture
dc.typeArticle

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