Liquor-Making 2002 Issue 2 The Chinese liguor-making industry after the entry of WTO

The Chinese liguor-making industry after the entry of WTO
qin han zhang

..............page:96-97

guan nian chao qian chuang xin fa zhan zhong xuan ji tuan san jiao ye xin pin bei shou qing zuo
yang zhi qin

..............page:20-20

jiu xiang pai tian xia di yi qu yuan yue xiao liang fan yi fan , shi xian kai men hong
cheng peng

..............page:85-85

yong sheng yi kang tong guo zhuan jia jian ding
wang chong

..............page:87-87

zhuan li jie shao 10 ze
wang yuan zuo

..............page:98-98

Source construction of beer barley and development of barley-making industry in Heilong jiang province
fu hui

..............page:15-16

Deve loping road of liquor-making enterprises
liu zhi biao ; ma jian

..............page:13-14

Carrying out the international standard ISO9000 firmly and stedfasthy
zhao xi yu

..............page:11-12

The Study of Rice Wine Making Though Liquification
wang mei ; zhao guang zuo ; shuai gui lan ; hu pu xin ; zou hui jun

..............page:93-95

Application in chian of angel temperature resistant alcohol instant active dry yeast
yu xue feng ; li xue song ; li zhi jun

..............page:57-59

The second pollution and its control in filling process of pure unpasteurized beer
yu jian guo ; li bang wen ; zhan xiao bei ; zuo wei bing

..............page:54-56

Studies on the Characterization of Yeast Growing Well in Poor Nitrogen Medium used for Sparkling Malt Beverage
chen a kou ; gu guo xian ; lu jian

..............page:51-54

The Formation and Control of DMS During Mashing
sun jun yong ; gu guo xian ; lu jian

..............page:48-50

The PCR Primers Design Of Beer Spoilage Lactic Acid Bacteria
zheng fei yun ; jin jian zhong ; gu guo xian

..............page:44-47

Production of Rice Liquor with a high concentration flavor from post - distillation slurry (2)
zhang wen xue ; yang rui ; zeng li ; hu cheng ; wang zhong yan ; hu yong song ; sen cun mao ; mu tian jian ci

..............page:39-44

Reasons and research value of varied microorganisms for brewage of Maotai Baijiu
guo kun liang

..............page:36-38

Reduction fo aging time of Luzhou-flavor Baijiu stored in large tant
lai deng ( huo ); liu yin gui ; fan zuo ; gao fei ; lei kang ; ma de rong

..............page:34-36

Great scientist Pasteur
yi xiang xuan

..............page:33-33

jin zuo yu ye zhu feng liu cong chu tu wen wu he dian ji shi ci kan han dan gu dai niang jiu
zhang shu tian

..............page:17-20

WTO and International Enological Regulations
li ji ming

..............page:21-23

zhong guo jia ru wto, cong he bei kan quan guo pu tao jiu chan ye ru he ba wo ji yu ying jie tiao zhan
li yan

..............page:24-28

tou shi xin shi ji zhong guo huang jiu ye
yang guo jun

..............page:29-30

Present technical situation and countermeasure for yellow wine
xie guang fa ; meng zhong fa ; dong hai

..............page:31-33

zhong guo shi da wen hua ming jiu cheng gong an li xi lie bao dao zhi san -- zhong guo wen hua ming jiu de gong guan ce lue
li xiao tian

..............page:10-10

Development and prospect for the technology of chinese koji
fu jin quan

..............page:7-9

Study on the technology of mechanizatian in koji-making of yellow wine
pan xing xiang

..............page:92-93

Producing a new type rice wine with the rice fiuidized in high temperature
peng chang ya ; zhang jian hua ; shuai gui lan ; zhao guang zuo ; mao zhong gui

..............page:90-91

Determination of Phonolics of Dry Red Wine by HPLC
yu zhen ; zhao guang zuo ; li ji ming ; shuai gui lan

..............page:88-89

Production of Maltose Syrup of Beer and Its Application
tu jun ming ; qiu chang en ; chen a kou ; gu guo xian

..............page:86-87

Study on RNA extraction from the cells of beer yeast
liao xian yan ; li yong xian ; li qi ; gu guo xian

..............page:84-85

The Application of Thermal-β-Glucanase in Mashing
li yong xian ; gu guo xian ; yu zhong

..............page:81-83

Ahe Application of Composite Removal of Phosphorous from Brewery Wastewater
xing xiang fu

..............page:79-80

Research on modificative technology of the low-alcohol beer
qiu chang en ; tu jun ming

..............page:77-78

Study on the techmology of streng thening fermentation withrhizopus estercse
chen xiao chun ; zhao xiao ben

..............page:74-76

Nourishing liquor for the new century
wang xu qiang ; liu li jun ; chen feng ge

..............page:73-73

Liquor-making with uncooked materials to meet the challenge of WTO
lu shi ming

..............page:69-72

Application of computer in Fuyu Laojiao Liquor Industry co.Ltd
guo yi ; guan bao jian ; wang xu qiang ; liu li jun

..............page:68-68

Conutrolling method for promoting efficiency in alcohol fermentution
li xue yan

..............page:66-67

Phenolics and Browing in ciders
hao hui ying ; zhao guang zuo

..............page:63-65

Relationship between pH value and xine
chen xiao qian ; zhang tie

..............page:62-63

Study on the flavor of beer in continuous fermentation
xu feng ; li qi ; gu guo xian

..............page:59-61

Thinking on brand strategy of Baijiu
zhong ji xiao

..............page:6-7

zuo zuo jia ri jing ji sheng yan
chen yan

..............page:3-5

Development strategy of health liguor
suo ying

..............page:1-2