Factors affecting quality strength and colour of black tea liquors

dc.contributor.author	Wickremasinghe, R.L.	en_US
dc.contributor.author	Perera, K.P.W.C.	en_US
dc.date.accessioned	2010-07-06T11:11:21Z
dc.date.available	2010-07-06T11:11:21Z
dc.date.issued	1973	en_US
dc.identifier.citation	Journal of the National Science Council of Sri Lanka, 1(2):p.111-121	en_US
dc.identifier.uri	http://dl.nsf.ac.lk/handle/1/6578
dc.publisher	NSC:Colombo	en_US
dc.subject	Polyphenols	en_US
dc.subject	Amino acids	en_US
dc.subject	Processing	en_US
dc.subject	Caffeine	en_US
dc.subject	Carbohydrate	en_US
dc.subject	Theaflavin	en_US
dc.subject	Chemical	en_US
dc.subject.lcc	Agriculture	en_US
dc.title	Factors affecting quality strength and colour of black tea liquors	en_US
dc.type	Article	en_US