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China Brewing
0254-5071
2002 Issue 3
lai gao zhai deng
..............page:46
The Derivation of Safu Nomenclature
zhang ping zhen
..............page:41-42
The Future of Condiment Yndustry After China Eenters Ynto WTO
zhang xing xun
..............page:39-40
Dynamic Analysis of Apple Vinegar Production in liquid-State Fermentation
yu xiu zhu ; du shuang kui ; li zhi xi
..............page:33-34
The Methods of Producing the Brewing Yeast Used-on-line
dong xin zuo
..............page:27-29
Research on the Process of Persimmon Vinegar
zhou wen feng
..............page:21-23,29
Development of Fermentation Tremella Fuciformis Soybean Milk
liu shi ling ; shao wei
..............page:19-20
Rapid Method for Brewing Bean Paste
zhao feng li ; wei hong chun
..............page:16-18
Research and Development of A Nutrient-Fortified(Functional)Soy Sauce
li wei ping ; zhao jing shi ; zhang xiu lan
..............page:14-15,38
Study on Applying SASPL Value to Improve Non-Biology-Stability of Black Wheat Beer
liu hui ; chi yu jie ; zheng dong mei
..............page:12-13,32
The Application of High-Activity Acidic Protease Strain in Soy Sauce Brewing
lv yuan ping ; yao kai ; jia dong ying ; tan min
..............page:10-11
Functionality of Soybean Paste
bao qi an
..............page:1-6