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.
dc.contributor.authorKiritisinghe, D.
dc.date.accessioned2015-06-19T04:09:33Z
dc.date.available2015-06-19T04:09:33Z
dc.date.issued1974
dc.identifier.citationTea Quarterly44(2-3)pp.128-131
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/112
dc.publisherTea Research Institute. Thalawakele
dc.subjectFood Science and Technology
dc.subjectTea characteristics
dc.subjectBOPF grade
dc.subjectBOF grade
dc.subjectOrthodox manufacture
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 temperatures
dc.typeArticle

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