Study on effect of withering rate and quality of made tea

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dc.contributor.authorSutharshini, S.
dc.date.accessioned2020-07-13T05:39:28Z
dc.date.available2020-07-13T05:39:28Z
dc.date.issued2005
dc.format.extent58
dc.identifier.degreeBSc
dc.identifier.indexnumber01/AS/032
dc.identifier.reportnoAP-FOOD-182
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/206
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleStudy on effect of withering rate and quality of made tea
dc.typeResearch Report

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