China Brewing 2005 Issue 11 Development in the rapid detection of Staphylococcus aureus in fermented food

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
2005 Issue 11

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Study on preservation of acetic acid bacteria by freezing dry
SHAO Wei;XIONG Ze;TANG Ming;YUE Chao-yin

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Research on change and elimination of nitrite in sauerkraut
MENG Liang-yu;LAN Tao-fang;HE Yu-tang

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Study on koji-making technique with Aspergillus oryzae QU360l
LIU Jing-quan;SUN Jian-qiu;ZHU Rui-pin;TANG Xiao-jun;ZHANG WEN-hua

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Quality control during the packaging of bottled beer
LIU Ming;NING Yi;XU Guang-zhu

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Experiment of Kloeckera apiculata producing acid with the dependence of oxygen
ZHOU Li-ping;WU Fan;ZHANG Sheng-dong;WANG Jun-fang;FAN Zhi-gang;GAO Rui-lun

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Research on the control of oxalic acid content in beer
XIANG Yang;LI Qi;GU Guo-xian

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Development of pumpkin low alcohol wine
DU kun;ZHANG Ya-ning;ZHOU Hui

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