China Brewing 2006 Issue 9 xing ye dong tai

xing ye dong tai

..............page:26,37,41

Overseas Abstract

..............page:81

wen : ru he jiang zhi dou zuo pian gua ?
li xue gui

..............page:80

wen : ru he niang zhi qi pao pu tao jiu ?
wang min

..............page:80

Technology of concocting nutrient haw wine
WANG Tong-yang

..............page:78-79

Development of Cordyceps militaris health soy sauce
ZHAO Feng-li;LIN Yan

..............page:75-77

Study on processing technique of healthy yoghourt with haw and medlar materials
LUAN Jin-shui

..............page:71-74

Determination of alcohol content of alcoholic drink with heat value method
SU Zhi;CHE Yun-xia;GAO Xue-ping;SHEN Pan-wen

..............page:68-70

Quantitative determination of the (E)-and (Z)-diastereomers of resveratrol glucoside in dry red wine by HPLC
WU Bo;ZHANG Han-jun

..............page:64-67

Discussion on the relationship between rice and rice wine brewing
WANG Jian-guo;WANG Lu-xiang

..............page:60-63

Study on fermented mash of rice wine on inhibition to mold
MAO Qing-zhong;LU Rui-gang;CHEN Bao-liang;YU Guan-song;WU Bing-yuan

..............page:56-59

Production technique of Daqu (koji) for soybean paste
LIU Jing-quan;ZANG Wei;GUO Hong-wen;GUO Meng-yan

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

Research on the vertical solid state fermentation bioreactor
LI Jian-hua;YU Shu-yi

..............page:49-52

Application of ceramic membrane technology in the rice wine production
TAN Pei-yi;HUANG Xiu-jin

..............page:45-48

Study on the application of immobilized yeast in in Chinese liquor fermentation
ZHOU Jian-ping;WANG Zhi-ye;YANG Hui;WEI Jia-qian

..............page:42-44

Study on production of yeast gourmet with Saccharomyces cerivisiae
MO Chong-wen

..............page:38-41

Primary study on screening of bacteriocin-like substance producing bacterium LC47 and its fermentation substance
LI Lin;CHANG Feng;YANG Xiao-cheng

..............page:33-37

Microbial mutant screen for high hyaluronic acid production and optimization for fermentation conditions
WU Xiao-gang;HU Jia-jun;XUE Hai-yan

..............page:30-32

Microbial screen for essential saccharifying strains from Hexi vinegar and study on koji-making with two mixed strains
HUANG Qun;MA Cheng-jin;YU Ji;ZHANG Yong-kang;GAO Yao-fu

..............page:27-29

Determination of the medium components in submerged fermentation for the production of extracellular polysaccharide by Marasmius salicicola
MA Long;WANG Yong-bin

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

Immobilization of trehalose synthase on bacterial cellusose
DING Zhen;LIU Pian-long;WANG Rui-ming

..............page:19-23

Study on alcohol production using straw powder
LI Yan-jun;LIU Xiao-jie;CHEN Qi-he

..............page:16-18

Studies on medium conditions for feed xylanase production by brewer's grains fermentation and enzyme properties of xylanase
ZENG Ying;YANG Ming

..............page:12-15

Effect of several acid solutions in the extracting of pork skin collagen
LUO Fa-xing;XUE Xin-shun;LUO Zhi-gang

..............page:9-11

The application of microwave -assisted extraction technique in food industry
LI Yang;ZHAO Shu-fa;LI Ting;HOU Xiao-dong;SHI Rui-cheng

..............page:5-8

Research advancement of ethyl carbamate
GAO Nian-fa;BAO Ju-hua

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