0254-5071
2002 Issue 5
The Effect of Maiqu on the Flavor and Ftability of Rice Wine
wu jian xin ; ding guan hai ; dong hai
wu jian xin ; ding guan hai ; dong hai
..............page:34-35
Research on the Production of Protein Feed by Double-Fermentation with Three Strains Using Soy Sauce Mash Cake as Material
he jia ; kang huai bin ; zhang xian jin
he jia ; kang huai bin ; zhang xian jin
..............page:13-15
Health Functionality of Anka
fu jin quan
fu jin quan
..............page:10-12
..............page:6-9,12
..............page:1-5,12
..............page:39-40
..............page:37-38
..............page:36-36
..............page:33-33,38
The Technology of Controlling Acid of Rice Mash During the Production of Shaoxing Rice Wine
yang bai rong
yang bai rong
..............page:32-32
Microbiological Safety Investigation of Soy Sauce--a Fermented Soybean Food
yang dan hong ; han bei zhong
yang dan hong ; han bei zhong
..............page:29-31,35
Detection of Wild Microbes in Bagged Rice Wine
zhang zuo yun
zhang zuo yun
..............page:27-28
Discuss on Using Titrating Iodine Method to Detect Alcohol in Fermented Grains of Alcoholic Liquor with Solid-State Fermentation
zhang zhi gang ; wang nian wei ; he she xun
zhang zhi gang ; wang nian wei ; he she xun
..............page:25-26
The Process of Characteristic Soy Sauce Using the Material Hydrolysed from Peanut Dregs
liao shao bo ; wang jie mei ; lai ying zuo ; li jin pei
liao shao bo ; wang jie mei ; lai ying zuo ; li jin pei
..............page:23-24
Study on the Koji-Making Process with the Rice Wine Spent Grains as a Substitute for the Wheat
wang jian guo
wang jian guo
..............page:20-22
Study on Using DJS to Promote the Yield Rate of Vinegar with Liquid State Fermentation
sun lian gui ; di dong sheng ; xie zhi hai ; si hong ri ; dai zuo
sun lian gui ; di dong sheng ; xie zhi hai ; si hong ri ; dai zuo
..............page:16-19