China Brewing 2005 Issue 8 qi ta xin xi

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China Brewing
0254-5071
2005 Issue 8

qi ta xin xi

..............page:24,35,57,64,16,30,60

How to product liquid culture for the vinegar preparation by submerged fermentation?
ZHANG Xin;MA Shu-fen

..............page:64

Problem existed in market sales channel of sauce and vinegar industry
LIU Qun-fa

..............page:61-63

Development of Canarium album wine and the quality analysis
YU Xiao-qin;Kan Jian-quan

..............page:58-60

Soft-determination of moisture of beer lees
FENG Dian-yi

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

Determination of amino acid by microwave digestion of samples
YIN Wen-ya;ZHENG Wei-dong;ZHONG Hong-xia;HUANG Xin-jiang

..............page:53-55

Analysis of fatty acids in lobster sauce by GC/MS
GENG Yu-huan;LI Guo-ji

..............page:51-52

Variety and source of carbohydrate in Japanese rice paste
SONG Gang

..............page:47-50

Improving the sweet paste quality by controlling the key process rationally
DU Feng-gang

..............page:44-47

Discussion on improvement quality of vinegar produced with submerged fermentation
HU Wen-lang

..............page:40-43

Analysis and preventive measure of fermentation broth deterioration of rice wine
WANG Jian-guo;WANG Qi

..............page:36-39

Enzyme application in the process of low-salt liquid fermentation of soy sauce
LI Xi-teng;WU Yan-you

..............page:33-35

Study on the smoking solid-substrate fermentation processing of mature vinegar
LI Jiu-chang;MA Ting-jun

..............page:31-33

Study on effect of hot bottle process to foam stability of draft beer
HUNG Ya-dong

..............page:28-30

Comparative study on pre-treatment technology of re-fermentative dregs
YU You-gui;XIONG Xiang;SUN Chang-geng;YANG Zhi-long;HU Xiang-quan

..............page:25-27

Study on the preparation process of freeze-drying lactic acid bacteria starter
SHAO Wei;Le Chao-yin;XIONG Ze

..............page:22-24

A primary study on the isolation and identification of predominant fungi in Thailand sweet sake koji
ZENG Ling-qin;GE Yi-qiang;ZHOU Chuan-yun;LIAO Xing-hua

..............page:19-21

Study on screening of polysaccharide producing yeast and the fermentation conditions
ZHANG Yong;WU Zhou-he;ZHOU Li-ming

..............page:17-19

Study on the optimization of nattokinase liquid fermentation by Bacillus natto
HUANG Yan;XIANG Wen-liang

..............page:14-16

Effect of natural spices on the fermentation and quality of mead
LI Li;CHEN Shang-Wu;ZHANG Wen;JIN Liang;MA Hui-qin

..............page:11-13

Effect of trehalose on salt-tolerant yeast
CHENG Shu-mei;WANG Chang-lu;GU Jin-lan;CHEN Mian-hua;ZHAO Peng

..............page:8-11

Development of lactic acid bacteria and fermented dairy products
LI Cheng-tao;Lü Jia-li

..............page:5-7

Discussion on spoilage of soy sauce with gas production and the protective measures
WANG Rui-zhi

..............page:1-4