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Sensory contribution from extracts of botanicals to distilled alcoholic beverages Cover

Sensory contribution from extracts of botanicals to distilled alcoholic beverages

Journal of the National Science Foundation of Sri Lanka

Volume 17 (1989): Issue 1

By: W. M. M. S. U. Wijeyaratna, U. Samarajeewa and R. O. Thattil

Open Access

|Jun 1989

Authors

W. M. M. S. U. Wijeyaratna

State Distilleries Corporation, Kandy

U. Samarajeewa

University of Peradeniya, Peradeniya

R. O. Thattil

University of Peradeniya, Peradeniya

Articles in this issue

DOI: https://doi.org/10.4038/jnsfsr.v17i1.8240 | Journal eISSN: 2362-0161

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Language: English

Page range: 43 - 51

Published on: Jun 27, 1989

Published by: National Science Foundation of Sri Lanka

In partnership with: Paradigm Publishing Services

Keywords:

Distilled alcoholic beverages

© 1989 W. M. M. S. U. Wijeyaratna, U. Samarajeewa, R. O. Thattil, published by National Science Foundation of Sri Lanka
This work is licensed under the Creative Commons License.

Volume 17 (1989): Issue 1

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