China Brewing 2007 Issue 2 wen : xiang wei dou zuo zhi zuo fang fa ?

wen : xiang wei dou zuo zhi zuo fang fa ?
zhang xue song

..............page:79

wen : la dou ban jiang de zhi zuo fang fa ?
wang min

..............page:79

xiao zhi shi

..............page:8,75

xing ye dong tai

..............page:22,29,58

Overseas Abstract

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

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

..............page:76-78,80

wo guo cu chan ye lu zai he fang
han yong qi

..............page:73-75

Primary study on production processing of downy cherry yoghourt
QIN Xiu-li;LI Feng-lin;ZHANG Li-li

..............page:69-72

Production processing of sapid mango wine
LI Jia-zhou

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

Production processing of shaddock vinegar and shaddock vinegar beverage
JIN Gui-min;HE Yin-feng;ZHONG Zhen-xiong

..............page:64-66

GC-MS analysis for the flavor components in jujube vinegar
ZHANG Jun-song;ZHANG Wen-ye;TAN Hong-xiang;WANG Hua-jun

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

Study on the application of chitosan in vinegar clarification
CHANG Yan-hong;WANG Xiao-feng

..............page:40-42

Study on different compositions of fruit beer and beer
ZHANG Liang;ZHAO Chang-xin

..............page:37-40

Study on the extraction of total flavone from flowers of Hibiscus mutabilis L. By microwave
JIANG Yi-hua;CHEN Min-ming;WU Mei-yuan

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

Optimization on production conditions of fibrinolysin by Bacillus subtilis SY-3
MU Guang-qing;SUN Yuan;HUO Gui-cheng

..............page:30-33,63

Study on fermentation mechanism of vegetable
HE Ling;TANG Ai-jun;YANG Gong-ming

..............page:26-29

Study on the hydrolysis of soluble starch by enzyme mixture
ZHANG Jian;ZHANG Kai-cheng;TIAN Hui;ZHANG Hong;YANG Hui

..............page:23-26

Protoplast preparation and regeneration of Aspergillus oryzae 3.042
LI Tie;ZANG Wei;LIU Jing-quan;SUN Jian-qiu;XIAO Jing;ZHANG Shu-yuan;ZHANG Lan-lan

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

Antibacterial activity of chitosan with different molecular weight on Escherichia coli and the possible mechanism
FENG Xiao-qiang;YANG Sheng;WANG Ting-pu;SU Zhong-xing;LIANG Kai-qiang;LEI Xin-you

..............page:16-19

Factors influenced the content of resveratrol in dry-red wine
ZHANG Jian;GAO Nian-fa

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

Ionic liquids and their applications in chemical industry
HU He-bing;WU Yong-min;WANG Zhen-zhen;WANG Mu-ye;HE Ming-zhong

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

Research development on the utilization of mash cake from soy sauce production
YAN Jie

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

Research development of Saccharomyces cerevisiae in food and fermentation industry
ZHOU Xiang-rong;XIA Yan-bin;ZHOU Yue-bin;LUO Ling-quan

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

Methods to control Bacillus cereus in export food for enterprise
ZHANG Jian-ping

..............page:59-60

Determination of inosine and inosinic acid in beer by High Performance Liquid Chromatography
WU Bo;ZHANG Han-Jun

..............page:56-58

Comparison of the addition of paraben and sodium benzoate in sauce/vinegar
ZHANG Xian-jiu;SU De-qiao;SHEN Jian;CHEN Guo-an;MAO Zhong-gui

..............page:54-56

Study on the fermentation techniques of Anqing horsebean chili paste
HAO Xiang-tao

..............page:51-53

Development of high concentration fermented low-alcohol rice wine with oligosaccharides
WANG Jian-guo;WANG Qi

..............page:49-50

Screen of lactic acid bacteria to produce broad-spectrum bacteriocin
ZHANG Ai-qing;LIU Shu-liang;ZHAN Li;AO Ling

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

Study on the production of caramel pigment by extrusion
LI Xiang;SU Xiu-xia;WU Gui-xia;DU Jing-wu;ZHENG Min-suo

..............page:43-44,50