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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/1507
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dc.contributor.authorRanaweera, A.S.en_US
dc.contributor.authorThattil, R.O.en_US
dc.contributor.authorBasnayake, B.F.A.en_US
dc.date.accessioned2014-11-05T10:47:42Z-
dc.date.available2014-11-05T10:47:42Z-
dc.date.issued1993en_US
dc.identifier.citationTropical Agricultural Research, 5:p.252-259en_US
dc.identifier.urihttp://192.248.43.153/handle/1/1507-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectIndustryen_US
dc.subjectTea planten_US
dc.subjectBeveragesen_US
dc.titleEffect of temperature on optimum fermentation period for CTC type teasen_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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