China Brewing 2002 Issue 4 The Primary Developing Trend of Hengshun Factory According to the Single Certification

Journals A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

China Brewing
0254-5071
2002 Issue 4

..............page:42-43

Research on Fermentation Factors of Flour Paste during the Storage
kong de rong ; zhang shu wei ; bai chuan ji

..............page:40-41

Clarification of Soy Sauce and Vinegar
xie han ; li yong ; cai wen yi

..............page:38-39

Study on a Series of Delicatessen Products Made From Laba Bean
jiang li wen ; shen zuo ; liu su chun

..............page:35-37

Discussing the Problem of Hyphae Clustering
pan jin quan ; liu yun

..............page:33-34,41

..............page:31-32

..............page:29-30

..............page:26-28

A New Type of Fermented Beverage
yang rui ; zhang xiao zuo ; liu chun li ; zhang wen xue

..............page:24-25,43

Degradation of Limonin by Microbial Enzyme in Citrus Vinegar Processing
wang zuo ; he jin zhe ; zheng yu guo ; ye zuo na

..............page:21-23

Screening of Cellulase-Producing Strains
guan bin ; sun yan ling ; xie lai su ; long yan quan

..............page:18-20,23

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

Study on the Improvement of Preservation Conditions for Acetic Acid Bacteria
shao wei ; le chao yin ; tang ming ; yang zuo

..............page:12-14

..............page:10-11

Market and Development of Apple Vinegar
song zhi qiang

..............page:7-9

..............page:4-6

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