Sichuan Food and Fermentation 2007 Issue 5 sheng huo xiao chang shi

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Sichuan Food and Fermentation
1671-6892
2007 Issue 5

sheng huo xiao chang shi

..............page:8,10,14,46,58

shi pin an quan yu wei sheng

..............page:38,41

Recent Review of Extraction and the Analytic Methods of Garlic Oil
LIANG Li-jun;XIONG Tao;ZENG Zhe-ling

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

Application of Nisin in the Fermentation of Chinese Spirit
ZHOU Jian-cao

..............page:11-14

Research on Micro- Morphology of Lu-zhou Flavor Liquor
WU Shi-ye

..............page:9-10

Influence of Temperature and Acidity to the Output and Quality of Distilled Spirit
CUI Ru-sheng

..............page:6-8

Research on "Ethyl Caproate-Icreasing & Ethyl Lactate-Decreasing" in Lu-zhou Flavor Liquor
LAI Deng-yi

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

zheng ce fa gui

..............page:5

guo nei wai shi pin bao zhuang yong su liao bao mo bu duan chu xin

..............page:31

zhong mei qian shu kuang jia xie yi que bao shi pin an quan

..............page:55

zhong guo xian zhi dui mei da suan he sheng jiang chu kou

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

Study on the Health Yogurt from Cactus
WU Ying;GU Shao-bin;YUAN Qiu-xu

..............page:59-61

Determination ofγ-aminobutyric Acid in Se-enriched Sprouted Brown Rice by UV Spectrscope
PENG Guang-rong;PU Yun-feng;Zhong Geng

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

Research on Quality Condition of Unpacked Fresh Milk Sold in a Market of Sichuan Province
LI Cheng;SHANG Shuang-xi;AO Xiao-lin

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

Study on the Fermented Milk with Alcohol
HUANG Cui-ji;LIU Zhao-ming;ZHANG Shu-zhi

..............page:47-51

Study on the Liquid Fermentation of Nattokinase
ZHANG Qian;CHEN Da-jun;XIONG Ying;XIANG Wen-liang;SUN Jie

..............page:42-46

Study on the Kojic Acid's Inhibition to the Enzymatic Browning in Apple Juice
LIU Bo

..............page:39-41

Study on Extraction Technology of Protein from Degreased Kiwifruit Seed Drag
WU Biao;MA Cheng-jin;HUANG Qun;CHE Ke;LI Yan-po

..............page:35-38

Study on Low-lactose Milk Producing by Enzyme
Cai Yong-jin

..............page:32-34

Study on Selecting the Strains and Optimizing the Culture Conditions for Production of Ganoderma Lucidum Polysaccharide by Submerged Fermentation
ZHANG Jin;LUO Jian-cheng;HUANG Kai-xun

..............page:28-31

Review of the History and Development Tendency of Transgenetic Food
Hou Da-jun;LI Hong-jun

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

Review of the Production of Dihydroxy Acetone through Microbial Fermentation
LI Yao

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