0254-5071
2001 Issue 4
..............page:43-44
China Wine Culture (四)Beer -a Kind Liquid-Bread
zhang ping zhen
zhang ping zhen
..............page:42-42
Deep Prcoess of Seasoning Paste
xia rong ; chen wei
xia rong ; chen wei
..............page:40-41
Purification and Renovation of Strain for Soy Sauce Production
zhou zhi miao ; ruan fu sheng ; chen xiao xia
zhou zhi miao ; ruan fu sheng ; chen xiao xia
..............page:37-39
..............page:35-36
..............page:33-34
Study on Pollution and Prevention of Infected Microb in Ventilating Fermentation by Machine Agitating
huang ya dong
huang ya dong
..............page:30-32,34
A study on the Technology of Wheat Bran-Dietary Fiber Bevergae by Lactobacillus Fermentation
guo jian ; wang jiang bo
guo jian ; wang jiang bo
..............page:27-29
Research of Cookie Wine that Return Turbidity and Resolve Measure
di yong ling ; wu ge ; li qi cheng
di yong ling ; wu ge ; li qi cheng
..............page:25-26
Study on Hydrolyzing Protein in Beer Distiller's Grains with Neutral Protease and Papoid
lu hong ; qiu yan lin ; wu jun lin
lu hong ; qiu yan lin ; wu jun lin
..............page:22-24,29
The First Research on Reforming the Traditional Technique of Shousheng Rice Wine With Moden Biotechnology
shao fa du ; wang zuo
shao fa du ; wang zuo
..............page:19-21
Expand Test of Rapid Fermented Soy Sauce by Immobilized Living Cells in the After- Fermentation
qiu huai guang
qiu huai guang
..............page:16-18,39
Monascus Produsts' Functions and Applications
ma li an ; jiang tao
ma li an ; jiang tao
..............page:14-15
..............page:9-13
Pickle and Lactobacillus
li you zuo
li you zuo
..............page:7-9
pao cai yu ru suan jun
hu xiao jian ; yang rong hua
hu xiao jian ; yang rong hua
..............page:7-9
na dou na dou ji mei yu ren ti bao jian
jiang xiao ; dong ming sheng
jiang xiao ; dong ming sheng
..............page:1-3