China Brewing 2003 Issue 6 Improving the Quality of Crude Esterase with Control the Contamination of Undesired Microbes

Home | Survey | Payment| Talks & Presentations | Job Opportunities

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
2003 Issue 6

Improving the Quality of Crude Esterase with Control the Contamination of Undesired Microbes
du li quan ; tang cong ; yang xu cai ; gu jia qiang

..............page:41-42

Effect of Temperature on the Sedimentation of Dark Soy Sauce
liu hui yong ; liu rui qin ; chen cai ying

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

Study on Improvement of Soy Sauce Flavor by Adding Fragrance-Producing Yeast during Fermentation
li qin ; du feng gang

..............page:27-28,31

Research and Development of Rice Wine with Functional Pollen
wang jian guo

..............page:24-26

Study on Fermentation Parameters of Health Care Alcohol-making with Uncooked Pueraria Lobata (Willd.) Ohwi
shao wei ; tang ming ; xiong ze ; liu shi ling

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

Study on the Inhibition Effect of Nipagin esters on Three Kinds of Bacteria in Neutral Culture Medium
li yong fei ; xu min yan ; shen liang ; chen guo an ; mao zhong gui

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

Study on Composition Changes during Sufu Ripening
lu zuo ; sun jun she

..............page:14-17

Study on Technology of Making High-quality Bran-koji with Genetically Engineered Strain Aspergillus kawachii TR 12
xiang wen liang ; zhang wen xue ; luo hong ping

..............page:10-13

Preparation of Xylooligosacchrides by the Xylanase B from Thermotoga maritima
xue ye min ; mao zhong gui ; shao wei lan

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

Current Situation and Developing Outlook of Mould-Fermented (Liuyang) Douchi
jiang li wen ; zhou shuang du

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

Application of GMP, SSOP and HACCP System to Food Processing Enterprise
xia gui zhen

..............page:1-3,6

Processing Technology of Four Halogenated Pickles with Traditional Techniques
lu yong fang

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

Creating Miracle-Production of Red and Mellow Wine
chen cang lin

..............page:35-36

Research on the Asparagus Black Rice Wine
xu da hao ; wang chuan rong ; zhang an ning

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

Study on Traditional Processing Technology of Langzhong Baoning Vinegar
shang ying

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

Experimental Research on Comparison between Fermentation Materials of Brewage
zhao wen hong ; li ming nan ; chang jie lin

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