Sichuan Food and Fermentation 2008 Issue 2 sheng huo xiao bai ke

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Sichuan Food and Fermentation
1671-6892
2008 Issue 2

sheng huo xiao bai ke

..............page:37,40,49,73

shi pin an quan yu wei sheng

..............page:11,20,28,33,46,53,62,66

ben ge shao jiu ji qi fu chan wu ( shao jiu po ) de sheng li ji neng xing
wai yuan ying shu ; da sen jun lang ; zhang wen xue ; li jia min

..............page:74-76

jiang you de xin ji neng xing - kang guo min huo xing
gu lin wan mu fu ; song xia yu zhao ; zhang wen xue ; li jia min

..............page:70-73

wo guo yi cheng wei shi jie di si da nong chan pin jin kou guo

..............page:69

you ji shi pin ying ju bei na xie tiao jian ?

..............page:8

wo guo shui chan pin chu kou shou dao san ge yin su kun rao

..............page:4

zheng ce fa gui

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

Preparation of Fructus Corni Health Wine and Analysis of Its Aromatic Compositions
ZONG Wei;LEI Li

..............page:67-69

Lycium beta-carotene content analysis
BAO Hui-mei

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

Effect of Different Extract Methods on the Bacteriostatic Efficacy of Ginger Extract
ZHOU Hong;LI Jiang;LIU Yuan;ZHANG Xiao-li;WANG Fang

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

Study on the Instrument Detecting Bulk Density of Daqu
PENG Kui;LIU Nian

..............page:12-14

Study on the Identification of the Vintage of Chinese Liquors Volatilization-coefficient-method to Identify the Vintage of Chinese liquors
XU Zhan-cheng

..............page:9-11

Study on Microcosmic Observation of Chinese Liquors by Scanning Probe Microscope
WU Shi-ye

..............page:7-8

Separation and Application of the Flavor Substance in the Distilled Water of Luzhou Flavor Liquor
ZHUANG Ming-yang

..............page:5-6

New Industrialization of Condiments by Rebuilding or Upgrading Traditional Industry Using Modern Technology
CHEN Yuan-ming

..............page:1-4

Research on Health-keep Tea with High GABA and Low Caffeine
LIAO Dong-xing;ZU feng;WU Zheng;LIU Qin-Jin

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

Study on the Methods of the Determining Amino Nitrogen in Soy Sauce
CHEN Mei-chun;KANG Ming-wu;YANG Yong

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

Effect of Transglutaminase(TGase)on Springiness and Cooking Loss of Freshwater Fish
ZHANG Jiamin;ZHANG Wen;LU Xiaoli

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

Selection of Production Strains for ε-poly(L-lysine)
LIU Yan-ling;ZHOU Chang-bao;LI Feng;ZHAO Ping;CHEN Li-qing

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

Effects of Washing and Filtration in the Process of Glutamic Acid Fermentation by Ultrafiltration
QIU Yu-mei;DENG Mao-cheng;LI Ping-fan;WU Hai-feng

..............page:43-46

Study on Enzymatic Properties of Sucrase in Beer Yeast
DENG Lin

..............page:41-42

Influence of Crystal Condition on Manufacture of Food Additive Named Disodium Hydrogen Phosphate with Wet-process Phosphoric Acid
WANG Xiujun;LIU Ying;LI Baosheng;QIU Shuyi

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

Study on Improving Quality of Yeast Extract
Zeng fankun;Tang Wuxia

..............page:34-37

The Present Situation of Aroma Compounds in Wines
You Ling;Wang Tao;Li Hualan

..............page:29-33

Research Advance of Isoflavone by Enzyme Mthods
Feng Yan-li

..............page:25-28

Summary on the Production of Chymosin by Microorganism
Wang Ming-qiang;Zhang Wei-guang

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

Functional Evaluation on Anti-fatigue and Anti-hypoxia Effects of Chinese Wolfberry Wine
FAN Zheng-jiang;ZONG Wei

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

Determination of Tibetan Traditional Fermenting Barley Wine's Effective Component and Study of Influence Factors
YANG Xiao-mei;CIREN Jue-dan;ZHA Xiao-tong

..............page:15-17