China Brewing 2008 Issue 24 wu xiang yin liao xin guo biao shi shi

wu xiang yin liao xin guo biao shi shi

..............page:10

fang bian mian guo jia biao zhun jiang chu tai chan pin bao zhuang bi xu ming shi tian jia ji

..............page:32

ying you er pei fang shi pin biao zhun wo guo zhuo shou xiu gai

..............page:59

bei jing ju min shi yan shi you she ru liang yan zhong chao biao ti yu duan lian bu zu

..............page:71

Bionic technology and food science
SUN Guoyong ZUO Yingping

..............page:29-32

shi lun wo guo huang jiu feng wei de cheng yin yu fa zhan
wang jian guo

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

Optimization of Cellulase Production using Liquid-state Fermentation
SHU Guowei CHEN He XIE Hongxia ZHANG Lu

..............page:35-37

Study on NTG mutation screening of resistance-chemical mutational label of protoplasts from streptomyces 702
XIONG Shanwei SUN Yuhui TU Guoquan

..............page:38-40

Effect of sodium carboxymethyl cellulose on production of dynamic bacterial cellulose
SUN Dongping ZHOU Lingli YANG Jiazhi MA Bo ZHU Chunlin LIU Changsheng

..............page:41-43

Screening of high-yield cellulase strain by microwave mutagenesis
HOU Hongping DU Wenjuan

..............page:44-46

Study on liquor-malting with uncooked materials by liquid fermentation
SONG Na LIU Xuewen HU Haibin ZHAO Jing

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

Preparation and protective effects on alcoholic liver injury in rats of Radix Puerariae health beverage
ZHU Dongqing HUANG Yadong

..............page:50-53

Study on vintage technology of purple corn wine and analyse of anthocyanins components
YANG Zhendong

..............page:53-56

Research on technology improvemen of health bayberry wine
ZHENG Xiaojiang~ LIU Jinlong~ XIANG Dao~2

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

Study on clarification methods of fermented wolfberry wine
HE Xiaoguang~1 GUO Chunxiang~2 WANG Songlei~1

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

Application of membrane ultrafiltration technology during the process of low-alcohol wine production
ZHANG Chuanjun

..............page:63-66

Comparison of free radical scavenging activity in vitro of IRPS from different producing area
ZHANG Ming

..............page:66-69

Effect of growth factors on biomass and polysaccharides of Ganoderma lucidum.
SUN Jinxu ZHU Huixia

..............page:69-71

The study of preparation conditions for dietary fiber of soy bean dregs
ZHU Huixia SUN Jinxu

..............page:78-80

Optimization of extraction technology of polysaccharide from Gracilaria lamaneiformis
YANGYongli GUO Shoujun SHI Chubing CHEN Shulong YE Xiaojing YUAN Bifang

..............page:80-82

gou mai shi pin bi xian du dong shi pin biao qian

..............page:43

Nature selection of acidophilus saccharomyces
WU Shiye

..............page:82-83

Comparison of storage biochemical index of onion in different drying methods
DENG Jianhua HUA Xubin ZHOU Jianhua WU Bing

..............page:85-87

Studies on shelf life of cake
KONG Fandong YAO Xiaoning SUN Hao JI Ying

..............page:87-90

Studies on production of Chinese-style hard cheese with green tea
GAO Xingen

..............page:91-93

Study on enzymatic hydrolysis of protein powder from tenebrio molitor
HU Rongxue WANG Chengzhong YU Gongming

..............page:94-96

Study on oat-flavored milk and its stability
SHAO Hu

..............page:97-99

Discuss on pit mud culture of brewing technology in Hebei Sanjing
CUI Haihao

..............page:84

Study on the determination of kjeldahl nitrogen by ultrasonic assistant digestion
TENG Honghui REN Baixiang TIAN Xue SONG Jianmei HUANG Huan

..............page:99-101

Preparation of micro-capsanthin
MA Yuan CHAI Zhini MENG Xiao XU Kun

..............page:72-74

Effect of microwave process on some functionality of soybean protein isolate
ZHANG Chunhong WANG Xin

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

Studies on detection method of chioramphenicol from honey by HPLC-MS
LIU Caiyun SHAO Jianning MA Heping

..............page:101-103

Determination of fructan in zymotic fluid of Cordyceps mycelium by visible spectrophotometry
CHU Xueying

..............page:104-105

pu er cha guo jia biao zhun 2008 nian 12 yue shi shi

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

zhong guo chu kou shi pin he ge lv chao 99% guo nei he ge lv da 85 1%

..............page:107

Application research of determination method ofβ-carotene contents in health products
SUN Linchao

..............page:106-107

Study on mepiquat chloride and chlormequat residue in tomato paste by UPLC-MS/MS
XU Rongman DING Shenglin CUI Haibin LIU Xiaoli XU Jinyu TANG Shenglan LI Yujie

..............page:108-110

ya tai shi pin ke ji chuang xin 2008

..............page:112

can ju san ju qing an shang xian jiang zeng xin guo biao bi ou meng biao zhun geng yan ge

..............page:114

Advances in chitosanase from microorgranism
SUN Yuying~1 ZHANG Jiquan~2 WANG Shujun~1

..............page:1-7

Classification and identification methods of Lactic acid bacteria
XIAO Ping LU Jiali

..............page:8-10

Discussion on present situation and prospect of ice liquor
LIU Fuqiang ZHAO Xinjie

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

Preparation of compound fruit wine from mulberry-capsule and rosarugosa
SONG Xiyun

..............page:110-112

Development and research of healthy cleanlily rice wine from radix puerariae
WANG Jianguo

..............page:113-114

Study on Liangshan wild olive lactic acid fermentation technology
LI Zhengtao HUA Xubin WU Bing YANG Min

..............page:115-117

Study process on biology function and application of tea polyhenols
LI Xueming~ MENG Xianjun~1 PENG Jie~

..............page:13-16

Analysis of food microorganism survival factors
SUN Yongmin

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

The research progress of Rhizobia exopolysaccharides’ structure and function
ZHAO Longfei XU Yajun

..............page:18-20

Development of chrysanthemum red wine
GAO Shixia~1 WANG Guangrong~2

..............page:118-120

Process and comprehensive use of offal fish and its offcuts
KONG Fandong LI Yue ZU Guoren SUN Hao

..............page:21-24

The advance of starch-debranching enzyme and the application
WANG Yunfei ZHANG Weili HUANG Dan DOU Ye

..............page:25-26

Bioactive proteins and peptides in egg
LIU Jiantao ZHAO Li SU Wei

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

Development of rose Hongyan wine
PENG Tao NIU Yongjian ZHANG Xiaoyan YANG Xuxin

..............page:120-122

Development of pitaya yoghurt
SUN Peng MAI Yongxia HE Yanfen

..............page:123-125

niang zao qi ye dui ren li zi yuan wai bao shang pei xun zi zhi de ping jia yan jiu
liu yu zhang ping

..............page:126-127

zhong guo nai lei de xiao fei he fa zhan fen xi
zhang su xia

..............page:128-129

guan yu xian dai shang ye wen hua de yan jiu
zheng fu hai

..............page:130-132

niang zao xing ye jin ru he tui chu bi lei de liang hua ce ding
liu jing yu zhang jie

..............page:132-133

fa jiao yu niang zao gong yi xue shi jian jiao xue qiang hua su zhi jiao yu de tan suo yu shi jian
wu guo ming

..............page:135-136

niang jiu gong yi shi yan chuang xin xing jiao xue tan suo yu si kao
huang sheng jun

..............page:134