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.
dc.date.accessioned2015-06-19T04:10:09Z
dc.date.available2015-06-19T04:10:09Z
dc.date.issued1962
dc.identifier.citationTea Quarterly33(3)pp.156-165
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/268
dc.publisherThe Tea Research Institute. Talawakele
dc.subjectBeverages
dc.subjectFermentation
dc.subjectTea liquor
dc.subjectTea quality
dc.subjectLiquoring characteritics
dc.subjectChemical content
dc.titleThe chemical basis of liquoring characteristics of Ceylon tea. part 1 fermentation condensation and quality of the tea liquors
dc.typeArticle

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