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Liquor-Making
1002-8110
2007 Issue 3
jin mai gan jin qi jian qu chu co2 gong yi tan tao
zuo xue shou
..............page:79-80
Study on Fermented Orangeade Vinegar Beverage
LI Xin-she;HE Hong-mei
..............page:81-82
Determination of Formaldehyde in Beer
LI Zhen-lin
..............page:78
Study on the Technology of Rice Enzymolysis-Gelatinization and Applied on the Beer Production
AN Yu;LI Zhi-jiang;YANG Jian;LI Liang-yu
..............page:74-77
Research on HMW and LMW Fraction Protein in Beer Foam
JIA Juan;WANG De-liang;FU Li;WANG Jian
..............page:72-74
Relationship Between Dry Beers Turbidity and the composition of Dry Beers
ZHANG Kai-li;WANG Ni-ya;DU Jin-hua;DU Lian-xiang
..............page:69-71
Method of Home-made Red Wine Processing in Liaodong Region
HUANG Sheng-jun
..............page:68-68
Influence of Stabilization Techniques on Total Phenol and Color Intensity of Red Wine
ZHANG jun-xiang;ZHOU Shu-zhen;WANG Kun;HAN Wei
..............page:66-67
Dried White Lychee Wine in Fruity Style Brews Quality Control and Equipment Disposition
KANG Zeng-jun;YANG Ya-juan;MI Sheng-xi
..............page:63-65
Study for Sense Organ and Judge on Strong Fragrant Basis Wine
WANG Hai-ying;XU Jian-chun;LI Xia;CHEN Shan-tang
..............page:35-36
Normalize to Taste Liquor Room Building-up
HUANG Xin-gui
..............page:40-41
The Study and Making of Equipment for Producing Yeast Block
FU Jie;LIU Mu-hua;LUO Gang;WANG Ying
..............page:42-43
Maillard Reaction and Koji Quality
WANG Qiu-sheng;WANG Li-ping;LV Chun-fu
..............page:44
Koji Making on Shelf
WANG Ji-sheng
..............page:45-46
Advance Review on Quality Improvement of the Low-grade Chinese Liquor
YIN Rui-qing;YANG Rui
..............page:46-49
Study Advance of Alkaline Proteinase from Microbiology
BAO Ju-nan;LAN Li-xin;XIAO Huai-qiu
..............page:50-52
Study on the Liquid State Fermentation by Bacillus Thuringiensis
LIAO Xiang-ping;YI Hua-rong;YANG Cui-zhen
..............page:53-55
Research on Lysozyme
ZHAO Chun-hai;ZHANG Fa-qin;TANG Xu-ri
..............page:55-56
Application of Enzyme Engineering in Wine Industry
HE Jin-wu;HUANG Hui-hua
..............page:57-60
Research on Preparation and Application of Cellulase
DU Wen-juan;WANG jia-dong;HOU Hong-ping
..............page:60-62
Study on Fermentation Techniques of Watermelon Wine
HU Xiao-bing;YANG Sheng-yu;ZHANG Peng-pai;LIN Biao-sheng
..............page:83-85
Study on Fermented Rosa laevigata Michx. Healthy Vinegar Beverage
LU Bu-shi;LI Xin-she;ZENG Jian-de;ZHANG Ru-xin
..............page:89-90
Optimization and Technological Study of Osmanthus Sweet Fermented rice Koji
ZHANG Hui-xiong;CAO Yin-ning
..............page:91-94
Determination of SO2 in Dry Red Wine Using Potentiometric Titration
HU Ke-xiu;ZHANG Zhong-yue;XUE Hui-qiu
..............page:94-95
Study on the Extraction of Soluble Dietary Fiber From Brewer's Spent Grains
WANG Yi-jing;WU Hui-li
..............page:96-99
Development of Nutritional Yellow Rice Wine Ideas
HUANG Dong-hong
..............page:99-100
Study on Alcohol Fermentation of Sorbaria Kirilowii Fruit Wine
ZHOU Yang;GONG Jia-shun;CHEN Wei;DONG Wen-ming
..............page:101-103
Characteristics of Sichuan Liquor
LI Da-he
..............page:3-8
chen tong dao nian hong yong kai lao xian sheng
li yong qing ; han yin ; zhao zhi chang ; zhang qing yi ; wang xiu ren ; zhao tong ; zhang yu zhu ; gao jun ; zuo cheng ; zhang xiao xia ; li wei ; ji shu tai
..............page:17
pi jiu wang ji ying xiao de " ba da duan ban "
wu yong yi
..............page:18-19
Leading Scholar of the Times——QIN Han-zhang
YANG Zhi-qin
..............page:20-23
Key Technology of Maotai Style Liquor Formation
CUI Li
..............page:24-35
Development of Aloe Milk Beer
ZHANG Zhi;YU Ping
..............page:103-105
shi wu ce ding jiu du you yi fa
guo song quan
..............page:113
zhong guo niang jiu gong ye xie hui san jie san ci li shi hui ( kuo da ) hui yi ji yao
zhong guo niang jiu gong ye xie hui
..............page:114