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China Brewing
0254-5071
2002 Issue 3
lai gao zhai deng
..............
page:46
Impression of Ynvestigating Condiment Broduction Technology in Japan and Korea
li you zuo
..............
page:43-45
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
The Brewing Technology of Cameroon Traditional Bili Beer and the Classification and Identification of the Yeast in the Brewing
wu wei xiang ; zuo hang ;armand z.m.d.fokou e
..............
page:35-38
Dynamic Analysis of Apple Vinegar Production in liquid-State Fermentation
yu xiu zhu ; du shuang kui ; li zhi xi
..............
page:33-34
The Process of Asparagus lettuse Made by Shangqiu Soy Sauce Mash
ma yong
..............
page:30-32
The Methods of Producing the Brewing Yeast Used-on-line
dong xin zuo
..............
page:27-29
Industrial Production and Economic Analysis of Yeast Aginomoto in Beer Corporation
ming jing xi
..............
page:24-26,40
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
Development and Control of Esters During beer Fermentation
xue ye min
..............
page:7-9
Functionality of Soybean Paste
bao qi an
..............
page:1-6