Liquor-Making 2012 Issue 2 zhong guo bai jiu zhong qing nian zhuan jia li dong

zhong guo bai jiu zhong qing nian zhuan jia li dong

..............page:2-2

Experiment on Reducing Acetaldehyde Content
chang hong juan ; tan yi

..............page:89-90

Thinking About Weakening of Liquor Flavor Type Reading response to the article liquor flavor type and its characteristics
li wei qing

..............page:3-13

The Cultural Soft Power is the Core Driving Force of China Liquor Golden Triangle
yang liu

..............page:94-96

Practice on New Technology for Liquor Making Equipment Mechanization
xie qi ming

..............page:43-49

Discussion on the Development and Proper Application of Food Additives
jiang zuo ; xue wei

..............page:27-29

zhong guo bai jiu zhong qing nian zhuan jia zhao jing long

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

Electron microscopic observation on appearance features of immobilized pit mud functional bacteria ＆ Study on its acid producing properties
zhou ren zhong ; wang jian zhong ; huang jing ; liu hong zuo

..............page:49-54

Analysis of the Patents Related to Cellulose Ethanol Technology
ma bo jing ; liu ya juan ; feng ji ; li su yan ; li jing jing ; wang xiao long

..............page:23-26

Discussion on the Relationship Between the Production Technology and the Quality of Origin Liquor in Baiyunbian Liquor Making
xiang jun ; zhang hong

..............page:30-35

he bing zhong guo jiu hua -- hong shan jiu zu liao ning san gou jiu wen hua zhi er san gou yuan zi qing tong zhi yuan nian 1862 nian de sheng quan yong shao guo
he bing

..............page:106-108

pu tao jiu xin fu liao zhi yi gan lu tang dan bai

..............page:110-110

Liquor Brand Expansion Needs to Satisfy the Demand of the Consumer
fu guo cheng

..............page:100-104

Screening and Optimization of Flocculants for Fermentation Broth of Raspberry Wine
liu wen yu ; yang da yi

..............page:63-66

Analysis of Uncertainty of Iron Concentration in Blending Liquor by Flame Atomic Absorption Measurement
ren jing zuo ; hao jian guo

..............page:66-68

The Development of the North Cordyceps Health Wine
zhang su de

..............page:71-72

quan guo zhu ming bai jiu zhuan jia gao yue ming xian sheng cong shi niang jiu liu shi zhou nian zuo ba shi shou dan qing dian zai ha er bin ju xing
xiao dan

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

Discussion on Market Access Verification of Food Safety for Beer Enterprises
xu xiu mei

..............page:87-89

Effect of Sweet Sorghum Stalks Moisture Content on Solid State Fermentation
qian shi kai ; xing jian ling ; wu wei wei

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

Interpretation of the Second Wine
xing chun yan

..............page:79-80

si chuan xiao fang yi ke yan xiang mu guo nei shou chuang jiu chang she ji fang huo gui fan , mie huo zhuang bei huo zhong guo ke xue jin bu er deng jiang

..............page:86-86

Discussion on the Condition of Deep Red wine Production
zuo yan ning

..............page:83-84

The Research Progress in Artificial Pit Mud
li hai feng ; shen cai hong ; lu zhong ming ; ao zong hua ; li chang jiang ; wang gui jun ; deng bo

..............page:96-99

ba xi pi zhun zai shi jie bei chang guan xiao shou jiu jing yin liao
wang fan

..............page:93-93

jiu qi , zhong guo jiu wen hua de suo ying
sun hui

..............page:109-110

he bing zhong guo jiu hua jie mi ji lin sheng bai jiu wen hua zhi er kang xi da di di san ci dong xun ji lin wei he zhu si tian
he bing

..............page:105-106

The Study of Using Germinated Grown Rice Preparation of γ-aminobutyric Acid of Low Alcoholic Beverage
chen cheng ; chang hong juan

..............page:73-75

jiu wen hua xue yu dong bei jiu wen hua yan jiu hui
he hong

..............page:99-99

Brewed Chinese Rice Wine Made With Glutinous Rice Cooking And Cooling Process Water Volatilization
mao qing zhong ; yu guan song

..............page:55-57

Fermentation Condition Optimization for Extrcellular Polysaccharides Production of Saccharomy cescerevisiae
bao zuo hong ; liu qi ; wang zuo

..............page:58-62

Uncertainty Evaluation of Characteristic Components 3-methylthiopropanol of Sesame Flavor Liquor
sun jie ; meng fan de ; sun li zhen ; li hao zhuan

..............page:39-42

zhong guo cheng wei ya zhou fa guo pu tao jiu zui da chu kou shi chang
xiao yi

..............page:75-75

The Method Complementarity of Sulfite in Imported Wines by Hydrochloric Para-Roanilin Method
li xiao na

..............page:76-78

Volatile of Aroma Compounds From Light Aroma Type Liquors＊
fan wen lai ; xu yan

..............page:14-22

Ethanol production by soybean molasses fermentation
li zhen lin

..............page:91-93

New Application of Liquor Packaging
jiang xian gui

..............page:85-86

Special EcologicalTechnology Liquor Pit Design and ProcessRequirements of the Study
zhu di xiong ; tu xiang yong

..............page:35-38

an zuo gong si tui chu jiang you sheng xiang jiao mu
xiao min

..............page:108-108

Production Technology of Pear Fruit Wine
wang dan zuo

..............page:81-82

shi ying qi ye geng gao ceng ci fa zhan yao qiu shuang gou jiu ye zhao kai zhong ceng guan li ren yuan kao ping hui
wang kun

..............page:26-26