China Brewing 2004 Issue 10 How to reduce higher alcohol content in beer?

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China Brewing
0254-5071
2004 Issue 10

How to reduce higher alcohol content in beer?
xie zhi zhong

..............page:40-40

Build a water-saving enterprise in Jiangsu Yanghe Group
song jie shu

..............page:39-40

Requirements for and reflections on brewing condiment enterprise to pass the authorization and the audit of ISO9001:2000 quality system
du feng gang

..............page:37-38

Study on brewing technology of pear vinegar
niu tian sheng ; liu feng zhu

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

Brewing technology of Huangtaiping fruit wine
zhang xiao dong ; zhang ke xin ; zhang chun sheng ; su yin mei

..............page:34-35

Determination of sodium glutamate content in chicken essence
guan you gen ; zhou zuo

..............page:32-33

Function of traditional koji in rice wine and its characteristics
wang jian guo

..............page:29-31

Application of salt-tolerant lactic acid bacteria in the high-salt liquid fermentation of soy sauce
wang hong sheng ; wang su zhen ; ma jing li

..............page:28-28,35

Problems commonly occurred in the rice wine production and the improving measures
meng zhong fa

..............page:25-27

Controlled trial on watery fermentation of soy sauce with multi-strains
shi long jun ; yang zuo ; sun yan

..............page:22-24

Effect of DJS on improving enzyme activity of Aspergillus oryzae
sun lian gui

..............page:19-21

Effect of adding urging growth materials in making-koji by two strains on mould starter's quality
li hai mei ; ma zuo

..............page:15-18

Effect of irradiation on barley germination
zhou jian jian

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

Discussion on pickles in the innovation of traditional processing technology
li xue gui

..............page:11-12,14

Application of lactic acid bacteria in soy sauce industry and vegetable processing
li jin hong

..............page:8-10

Production and application of red kojic rice in China
zhou li ping

..............page:5-7

Based on science & technology, developing the traditional craft of rice wine
hu pu xin

..............page:1-4