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Sichuan Food and Fermentation
1671-6892
2002 Issue 2
The Measure of Improving the Quality of Daqu
Wu Zaijie
..............
page:21-23
Development and Industrial Production of Fruit Distillate Liquors
Xie Bangxiang
..............
page:17-20
The Factors, Effect and Countermeasure Which Cause the Transgene Silencing
Wei Jue
..............
page:13-16
Recent Advances on Extreme Halophile
Wang Hang;Yu Ruoqian
..............
page:9-12
Recent Advances on Microorganisms Breeding by Low Energy Ion Implantation and Its Mechanisms
Feng Zhihua;Sun Qiling
..............
page:6-8
Current Applying Research and Prospects of Several Special α-amylases
Liu Chunli;Zhang Wenxue;Yang Rei
..............
page:1-5
The Optimum Conditions on the Percolated Yellow Fermenting Liquor Esterfication by TH-AADY and Esterfication Enzyme
Luo Huibo;Zuo Yong
..............
page:24-26
The Discussing of Itaconic Acid Crystal-liquid Processing Technology
Chen De
..............
page:27-30
The Processing Technology and Storage Technique of Fresh-cut Fruits and Vegetable
Dong Quan
..............
page:31-35
The Direct Unite and Reduction Divice Applying on the Fermentation Production of Itatonic Acid
Wang Gang;Xia Kui;Zhou Chaoyang
..............
page:36-37
Discussing of Drugs Bacteriostasis Effect of Molcasses Contamination During Alcohol Fermentation
Tan Jie
..............
page:38-40
The Study on Retort Pouch of Lentinus Edodes Jam
Zhu Weiyuan
..............
page:41-44
Development of Convenient Jellied Soybean Curd Powder
Tan Min;Pan Liaoming;Yang Yunwu
..............
page:45-47
Experiments and Utilization of De-fatted Soybean Dregs Acidolysis Solution of Sulpharic Acid
Jiang Daikang;Feng Yi;Zhou Daxiang
..............
page:48-49
The Research of Determine Method of Trace Iron Kinetics in Milk
Qin Lihu;Cheng Derun;Xu Shengli
..............
page:50-52