1.
Review & Perspective of the Development of Low-alcohol Liquor Made in Yulinquan Distillery;
玉林泉酒业低度白酒发展回顾与展望
2.
The History Origin of Chinese Low-alcohol Liquors and the Development Trends;
中国低度白酒的历史沿革与白酒发展趋势
3.
Removement of turbidity in lowalcohol liquor by carbon specially used in liquor
用酒类专用炭去除低度白酒浑浊的研究
4.
The Developmental Trend of Low-alcohol Liquor and Its Key Points;
低度白酒发展趋势与应掌握的几个环节
5.
Membrane separation technology and its application in turbidity removal of low-alcohol liquor
膜分离技术及其在低度白酒除浊中的应用
6.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
7.
Mild aromatic Chinese spirits of low concentration
GB/T11859.2-1989低度清香型白酒
8.
Rice aromatic Chinese spirits of low concentration
GB/T11859.3-1989低度米香型白酒
9.
Analysis of Protein Components in Serum of Dairy Cows Suffered from APM
低酸度酒精阳性乳患牛血清蛋白组成分析
10.
This machine has already been widely used in the industries such as spirit, fruit wine, low-degree wine, rice wine, beverage, water treatment, etc. and has won good comments.
该机已在白酒、果酒、低度酒、黄酒、饮料、水处理等行业广泛应用，并获得好评。
11.
The Research on Relationship between APM and the Changes of Milk-proteins, Serum Protein and Milk Fat
低酸度酒精阳性乳与乳蛋白、血清蛋白及乳脂变化关系的研究
12.
The Molecular Mechanism and Relationship with the Heat Shock Protein 70 (HSP70) of the Cow Suffered from the Alcohol Positive Milk
奶牛低酸度酒精阳性分子机理及其与热休克蛋白（HSP70）关系的研究
13.
The rum is 30% below proof.
朗姆酒低于标准度数30%.
14.
Having a smaller proportion of alcohol than proof spirit.
含酒精成分低于标准烈度酒的
15.
Methods for determination of alcohol in Chinese spirits
GB/T10345.3-1989白酒中酒精度的试验方法
16.
The alcoholic strength of brandy far exceeds that of wine.
白兰地的酒精浓度远远超过葡萄酒。
17.
Light beer contains about one-third to one-half fewer calories than regular beer and also less alcohol.
低度啤酒的热含量比常规啤酒低13～l2,并且酒精含量也较少。
18.
Construction of S. Carlsbergensis with Low Protease A Activity for Brewing;
低蛋白酶A啤酒酵母菌株构建的研究