Sichuan Food and Fermentation 2007 Issue 4 sheng huo xiao chang shi

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Sichuan Food and Fermentation
1671-6892
2007 Issue 4

sheng huo xiao chang shi

..............page:19,23,36,49,56

shi pin an quan yu wei sheng

..............page:23,30,33,43,59

400 xiang shi pin an quan biao zhun jiang xiu ding

..............page:27

xing ye dong tai

..............page:7,39,53

Comparison of the Ammonia Nitrogen Measurement Methods in the Soy Sauce
BAO Hui-Mei

..............page:60-62

Separation and Identification of Cellulose-decomposing Bacteria with High Cellulase Activity
OU Jiang

..............page:57-59

Affecting Factors of Quick-frozen Glutinous Rice Dough
LI Chang-wen;LIU Yan-qi;YUE qing

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

Processing Technology of 200g Bowl-type Fruit Jelly
ZHANG Lan

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

Development of Muskmelon Ice Cream
ZHAI Ming-chang;LI Zhen-shuo

..............page:47-49

Research on the Cool Beverage of Houttuynia
WANG Ya-li;ZHANG Fu-sheng;FEI Fan

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

Exploitation and Study of Glorious Orange Wine
PAN Xun-hai;ZUO Yong

..............page:40-43

Study on Extraction of Soybean Meal Fibrin by Hydrolyzing with Enzyme
LI Feng

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

Screening of Antibacterial Strains from Endophytic Fungi in Ginkgo Leaves
WANG Li-juan;YANG Xiao-sheng;HE Xin-sheng

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

Comprehensive Development and Utilization of Hawthorn
ZHAO Gong-bao

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

Comparison of Output of Sodium Zinc Chlorophyllin Extracted from Several Types of Bamboo Leaves
GU Sheng-yin;YANG Kui-hua

..............page:28-30

Selection of Strain for Xylanase Synthesis and Study on Its Producing Conditions
CHEN Feng-lian;FANG Gui-zhen;XU Shi-yu

..............page:24-27

Study on Extraction of Tea Seed oil by Mix-solvents
OU Yang-Lin;MA Cheng-Jin;Huang Qun;Huang Chang-Song

..............page:20-23

Research of Microencapsulation of Dihydromyricetin by Spray-drying
YAO Mao-jun;HUANG Ji-hong

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

Progress of Extraction Methods of Pectin in Citrus Skin
WANG Jian;HUANG Guo-lin

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

Discussion on the Application of Flavor Types Permeation in Luzhou-flavor Liquor
LI da-he;LI guo-hong

..............page:8-11

Preliminary study of the Acidifiability of Several Wine-brewing Bacteria Preserved by SICC
ZHOU Guang-yan;SONG Ping;WANG Zhu;ZHANG Xiao-juan;FENG Xia

..............page:4-7

ke ji chuang xin da zao niang jiu ye he xin jing zheng li
xu zhan cheng

..............page:1-3