China Brewing 2006 Issue 7 Orientation function of standard management system censorship to company production management

Orientation function of standard management system censorship to company production management
SONG Jie-shu

..............page:78

Development of coix seed yoghurt
L(U) Jia-li;MA Ya-ning

..............page:76-77

Development experiment of draft beer with tea
WANG Chuan-rong;GONG Han-kun

..............page:74-76

Principium manufacture of prunus humilis bunge-ratafee
DU Zhen-jiang;LUO Jian-hua;GAO Nian-fa

..............page:71-73

Brewing technology of health-care mango fruit vinegar
ZHANG Bin;ZHENG Gui-fu;MA Long

..............page:68-70

Determination of isoflavones in soybean product by HPLC
WU Xiao-gang;WU Zhou-he;WU Chuan-mao;FAN Li-sheng

..............page:65-67

Determination method of IMP & GMP in soy sauce by HPLC
ZHONG Fo-sheng;PANG Wan-qing;HE Jing-tang

..............page:62-64

Quality change of pickled cucumber fermented with pure culture
LI Chun;ZHANG Yi;LI Ming-zhao;LI Lin-lin;WANG Dan-ya

..............page:59-61

Comparative research on two fermentation methods of orange wine
ZHANG Wei-guo;CHEN Zhang-quan

..............page:55-58

Factors affecting the quality of medlar wine and its quality control
AN Dong-mei;SONG Chang-bing;WANG Wen-juan

..............page:52-54

Technology of light-type rice wine using Lin-fan rice wine starter and cornstarch syrup
WANG Jian-guo;WANG Qi

..............page:50-52

Study on the maturation of rice wine
YANG Guo-jun

..............page:48-49

Application of BP neural network in modeling alcohol fermentation process
LI Chong-wei;CONG Li-na;ZHANG Xiao-yu;LI Xian-zhen

..............page:44-47

Microflora analysis in soy sauce production with non-salt and low-salt mixed fermentation technology
ZHANG Zong-zhou;CHEN Zhi-mei

..............page:42-43,54

Structure the evaluation model of beverage taste for customs based on Artificial Neural Network
YANG Jun-qi;LI Hai-ping;XING Zhan-lei

..............page:37-41

Study on new technology of sauce fermentation with mixed multi-microorganisms by a stairway
WANG Ke-ming

..............page:34-36

Study on vinegar production using corn skin and grit with solid-state fermetation
ZHUANG Gui

..............page:30-33

Effect of mixture fermentation of Saccharomyces cerevisiae or Aspergillus oryzae and Monascus purpureus on red pigment production
WANG Wei-ping

..............page:28-29

Study on properties of amylase by Monascus purpureus
SHAO Wei;TAN Yu;TANG Ming;XIONG Ze

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

Study on the adsorption selectivity of polyphenol and silica gel to haze active protein in beer
LIN Xiao-rong;LU Jian

..............page:21-24

Domestication of temperature-sensitive mutant and optimization of L-glutamic acid-producing conditions
YANG Sen-lian;ZHANG Ke-xü;CHEN Ning

..............page:18-20

Research on reciprocity between Lactobacillus acidophilus and Tribulus Terrestri
SHU Guo-wei;L(U) Jia-li;CHEN He

..............page:15-17

Organic solvent method for extracting valid compositions in ginger
XIONG Hua;MA Li;PI Zhi-mei

..............page:13-15

Modified extracted method for genomic DNAs from microbe using benzyl chloride
SUN Xiao-ding;ZHENG Yan-jie;ZHANG Ling-hua;WANG Yun-ji

..............page:9-12

Technology of immobilized enzyme and it application
HU He-bing;WANG Mu-ye;WU Yong-min;HE Ming-zhong

..............page:4-8

Probiotics and its application advancement in foods
QIN Nan

..............page:1-3