China Brewing 2007 Issue 12 xing ye dong tai

xing ye dong tai

..............page:42,57

Overseas Abstract

..............page:78

fa jiao jie geng yin liao de zhi zuo ji shu ?
wang min

..............page:77

shui lai he hu zhong guo min zu jiang you pin pai ?
han yong qi

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

Study On fermentation technology of Chinese chestnut health wine
MA Rong-shan;SHI Sui-min

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

Study on Pueraria lobata yogurt
LENG Gui-Hua;WANG Yi-jun

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

Determination of flavone content in hawthom leave by HPLC
YUAN Dong-mei;LI Yi-jing

..............page:66-68

Detection of sodium benzoate in beverage by HPLC
YANG Hai-tao;YAO Lan;JIANG Wen-qiang

..............page:64-65

Discussion on the factors affecting living cell number of TH-AADY during resumption and activation
WANG Chuan-rong

..............page:61-63,76

Popularisation and application of sanitary production in minor soy sauce/vinegar enterprise
SHAO Wei;TANG Ming;QIU Min

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

New technology applied in the production of Shaoxing Muzi soy sauce
ZHOU Hua-lin;WU Guang-zhong;JIANG Wei-chu

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

How to ensure the quality of fast pickled vegetables with low salt
DAI Gui-zhi

..............page:53-54

Effect of sterilization on the quality of sweet rice wine
LU Hai-bo;LUO Li-ping;HU Chang-chun

..............page:51-52,60

Study on soy sauce brewage with barley malt sprouts
HAN Li;BI Yang;YUN Jian-min

..............page:48-50

Study on deodorization of fish sauce during fermentation by external koji addition
TAO Xing-wu;GAO Bing

..............page:46-47

Simulation of gas flow field in fixed bed bioreactor
TANG Wei-qiang;Qu Hao;LI Guo-ji

..............page:43-45

Study on biotransformation of plant protein by two enzymes immobilized on fixed-bed
WANG Ke-ming

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

Preparation of hydrolyzed animal protein powder from fish waste
JIANG Xin-ye;SONG Gang

..............page:37-39

Study on preparation of protein hydrolysate from Maixi carp by double enzyme hydrolysis
ZHANG Shuai

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

Extraction of pectinase with aqueous two-phase system
WANG Xu;ZHOU Qing-li

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

Studies on fermentation conditions for pectinesterase(PE)production by Aspergillus niger
JIAO Yun-peng

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

Protoplast mutation for the yeasts with high alcohol production in sweet sorghum stalk juice
ZHANG Chun-hong;JIA Ru-zhen

..............page:25-28

Optimization of fermentation medium of Streptococcus lactis
WU Jiang;JIN Hong;TONG Ying-kai;WEI Dong-sheng

..............page:23-25

Research on ethanol fermentation of agglutinating yeasts
LIU Yue-hua;ZHOU Guang-qi;ZHOU Zhao-mei

..............page:19-22

Study on heavy ion irradiated yeasts and their alcohol production capability
WEI Jia-qian;WANG Zhi-ye;LU Dong;LI Su-bo;WANG Jie;ZHOU Jian-ping

..............page:17-18,50

Study on DNA mark of low-diacetyl Saccharomyces cerevisiae strains
FANG Wei-ming;YANG Zhen-quan;MENG Qing-yang;SHEN Li-fei;WANG Zhi-jun

..............page:13-17

L-lactic acid production by feed batch fermentation of Lactobacillus casei
LI Ming-yang;WU Hui;LIU Dong-mei;YU Yi-gang;LI Xiao-feng

..............page:9-12

Current research on N-nitroso compounds and their precursors in fish sauce
SUN Guo-yong;ZENG Qing-xiao;JIANG Jin-jin

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

Development of mutation breeding technology of Aspergillus niger protoplast
li xiu zhen ; yang ping ping ;wang yan; wang yan

..............page:1-5