Sichuan Food and Fermentation 2001 Issue 4 diao wei pin shi chang jin qiao " zhong guo wei " qian li ju da

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Sichuan Food and Fermentation
1671-6892
2001 Issue 4

diao wei pin shi chang jin qiao " zhong guo wei " qian li ju da

..............page:14

pi jiu gong ye ying ru shi ming nian qi yong xin suan fa

..............page:34

ke kou ke le xin ji hua ming nian tui chu ying yang shui

..............page:24

Discussing the Reason of Diacetyl Value Reversion During the Production of Beer and the Measures to Control It
Zhu Chuanhe;Du Jinhua

..............page:52-55

A New Treatment Technology of High Concentration Organics Wastewater Rleases frow the Production of Monosodium L-glutamate
Pan Yonggang;Zheng Wentian;Peng Xiaoping

..............page:48-51

IgA and the Allergic Reaction of Food
Wang Peihu

..............page:45-47

Study on the Quick Measurement Method of Hydrate Rate of Low Lactose Milk
Qin Lihu;Zong Qingshan

..............page:40-44

Discussing of the Two Characteristics Styles of the Wine of Sichuan
Li Dahe

..............page:1-9

New Antioxidant Naturally Existing-Ellagic acid
Li Qing;Yao Kai;Tan Min

..............page:10-14

Research progress of Chitin and its derivative
Tang Wuxia;Zeng Fankun

..............page:15-19

Development and Research of a New Type Citrus Wine
Xie Bangxiang

..............page:20-24

Research of the Essence of Wine With the Brand of Chuanyan
Huang Jiayong;Li Dahe

..............page:25-30

Study on The Application of Promozyme in Alcohol Yield from Cassava Meal
Liu Yun;Yan Manxiu;Chen Bijian

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

Lactobacillus and Its Application
Tang Wuxia

..............page:35-39