Effect of period of fermentation on the liquoring characteristics of made tea

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dc.contributor.authorAbdul-Gaffar, N.M.
dc.contributor.authorKandappah, C.
dc.contributor.authorAlawattegama, T.
dc.contributor.authorSamarasingham, S.
dc.date.accessioned2015-06-19T04:09:31Z
dc.date.available2015-06-19T04:09:31Z
dc.date.issued1980
dc.identifier.citationTea Quarterly49(1)pp.58-64
dc.identifier.urihttp://rri.nsf.ac.lk/handle/1/103
dc.publisherTea Research Institute. Thalawakele
dc.subjectAgriculture
dc.subjectPeriod of fermentation
dc.subjectQuality
dc.subjectColour
dc.subjectTea industry
dc.titleEffect of period of fermentation on the liquoring characteristics of made tea
dc.typeArticle

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