China Brewing 2007 Issue 1 wen : ru he zhi zuo mi zhi sheng jiang ?

wen : ru he zhi zuo mi zhi sheng jiang ?
li xue gui

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

wen : li yong fen si fei ye ru he zhi zuo dan bai diao wei ye ?
liu guo xin

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

yang shao wen hua yi cun yu niang jiu
bao qi an

..............page:77-79

diao wei pin jia gong qi ye iso9000 zhi liang ti xi yu haccp ti xi de rong he
wu ming

..............page:75-76

Brewing technology of papaw wine
ZHAO Gui-hong

..............page:73-74

Study on the production of Chapha liumafine healthy rice wine by mixed culture fermentation
PAN Ming;WANG Shi-kuan;GUO Chun-xiao;SU Chang;YUAN Xian-ling

..............page:70-73

Study on the process conditions of wine making with frozen strawberry
HAN Yan-qiu;ZHAO Chun-yan;WANG Shu

..............page:67-69

Interference resistance of oscillopolarography in detection of synthetic colorants in food
XIN Ruo-zhu;WANG Jing;HAN Jian-qiu

..............page:65-66

Dynamic analysis of coliforms in the fermentation of Korean pickle
WANG Dian-fu

..............page:63-64

Primary study on the convenient detection of volatile organic acid in beer with GC analysis
MIAO Yan-lin;XING Zhao-yun;LIU Yan

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

Evaluation of two microbial standard for detecting β-lactams in milk
LI Yan-hua;WANG Wei-jun;ZHANG Lan-wei

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

Technical measures to improve the quality of Yaowang liquor
WANG Chen-xi;WANG Wei;CHEN Li-dong

..............page:56-57

Discussion on the innovation of the traditional wheat koji
WANG Jian-guo;WANG Qi

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

Isolation and identification of lactic acid bacteria from beer yeast starter
CHENG Kun;YU Tong-li

..............page:50-52

Optimization of the Qu to improve the technical economy index of sauce production: Qu selection and conjunct fermentation
MA Jing-li

..............page:45-49

Isolation and identification of membranous substance in vinegar and primary study of prevention measures
CHENG Jian-feng

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

Research on the growth-promoting factors of Lactobacillus acidophilus
HUANG Gao-ming

..............page:39-42

Study on liquid fermentation conditions and medium of Russula vinosa
XU Hui;SUN Lan-ping;SHI Ya-zhong

..............page:35-38

Mutagenicity screening of high-xylanase-producing strain with 2-deoxy-glucose resistance
ZENG Ying;YANG Ming;XU Yue-long

..............page:31-34

Optimization on fermentation conditions for acid-tolerant α-amylase-producing strain
HU Xin-jie;YUAN Shui-quan;HU Cheng

..............page:28-31

Study on astaxanthin fermentation by adding ethanol and glucose into the effluent from tofu squeezing process
SUN Yu-mei;CUI Ying-jin;CAO Fang;LI Yue

..............page:24-27

Study on extraction techniques of dietary fiber from Laminaria japonica
PAN Wen-jie;XUE Zheng-lian;LI Ming-song

..............page:20-23

Research on the protective additive used for the freeze-drying of Douchi fibrinolysin
JIA Nan;MU Guang-qing

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

Enzymolysis of tilapia processing waste
HE Xue-lian;XIA Qiu-yu;LIU Si-xin;LI Cong-fa;HOU Xiao-dong

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

Study on the mutation of acid α-amylase producing strain and the character of acid α-amylase
CHEN Yuan-zhao;LUO Jun-cheng;HU Jia;MA Li;HU Cheng

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

Study on the extraction of glucoamylase by double aqueous phase system
DU Xue-min;WU Jin-xia;ZHANG He-ying;LI Hong-dan

..............page:7-9,49

Expression of D-amino acid oxidase gene from Trigonopsis variabilis in Pichia pastoris
ZHOU Jing-yang;HAN Bei-zhong;CHEN Jing-yu

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

Research development and application of lactic acid bacteria in yoghurt
WU Xian-zhong;ZHAO Hui;WU Guo-feng

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