Chemical basis of liquoring characteristics of ceylon tea: 2 relationship between the composition of the tea liquors and the valuations for the liquoring characteristics of black tea

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dc.contributor.authorRamaswamy, M.S.
dc.date.accessioned2015-06-19T04:10:13Z
dc.date.available2015-06-19T04:10:13Z
dc.date.issued1963
dc.identifier.citationTea Quarterly34(2)pp.56
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/279
dc.publisherThe Tea Research Institute. Talawakele
dc.subjectBeverages
dc.subjectBlack tea
dc.subjectLiquoring properties
dc.subjectTea liquors
dc.subjectChemical analysis
dc.subjectLiquoring characteristics
dc.subjectMineral constituents
dc.titleChemical basis of liquoring characteristics of ceylon tea: 2 relationship between the composition of the tea liquors and the valuations for the liquoring characteristics of black tea
dc.typeArticle

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