Microbiological Standards and a CCP in Fluid Bed Drying towards HACCP in Black Tea Manufacture

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dc.contributor.authorJayasundara, J.W.K.K.
dc.contributor.authorBalasuriya, A.
dc.contributor.authorTea Research Institute of Sri Lanka
dc.date.accessioned2016-03-03T04:53:06Z
dc.date.available2016-03-03T04:53:06Z
dc.date.issued2008
dc.identifier.citationTRI Update, 13(2):p.6
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/1639
dc.publisherTea Research Institute:Talawakelle
dc.subjectFood Microbiology
dc.subjectMicrobiological Standards
dc.subjectBlack tea
dc.subjectFBD
dc.subjectQuality
dc.titleMicrobiological Standards and a CCP in Fluid Bed Drying towards HACCP in Black Tea Manufacture
dc.typeArticle

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