1.
Study on Integrate Preservation of the Rice Wine Brewing Skill and Its Architectural Environment of Xiecun Village
谢村黄酒酿造技艺及其建筑空间环境整体性保护研究
2.
Third comment on Chinese doctrine of liquor
三论中华酒道——中国酒酿造技艺、风味之道与保护篇
3.
Recommend in detail on the brewing technology, brewing characteristic of shanxi mature vinegar.
详细介绍传统山西老陈醋的酿造工艺、造特点及酿造技术。
4.
Classic Ideas in Liquor-making and Modern Liquor-making Techniques
白酒酿造的经典理念与现代酿酒技术
5.
The Study on the Technology of Brandy Brewing and the Parameters of Quality Evaluation;
白兰地酿造工艺及质量评价指标研究
6.
Teaching Reform and Exploration of the Course:Brewing Technology
《酿造酒工艺学》课程教学改革与探索
7.
Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger
梨、姜复合果醋饮料酿造工艺的优化
8.
Evolution and development of soy sauce production technology in China
我国酱油酿造工艺的演变与发展趋势
9.
Study on the technology of soy sauce with product from corn gluten meal
玉米蛋白粉酿造酱油生产工艺的探讨
10.
During production a Chablis style handling and wine making is used.
采用夏布丽风格酒的采摘酿造工艺制造。
11.
Inquiring into the new technology of half enzymatic hydrolysis half koji process to produce coy sauce
半酶半曲法酶解酿造酱油新工艺的探讨
12.
Brewing Technology and Non-bio-stability of Kiwifruit Wine;
猕猴桃干酒酿造工艺及其非生物稳定性研究
13.
Study on the Key Brewing Technology and Production of Ale Beer;
上面Ale啤酒研制及其关键酿造工艺研究
14.
Investigation on Miao Nationality's Traditional Chongyang Liquor-Making in Guangxi Rongshui
广西融水苗族重阳酒传统酿造工艺考察研究
15.
The effect of spraying-extraction fermentation on soy sauce flavor
淋浇工艺对低盐固态酿造酱油风味的影响
16.
Research on the Innovation of Xifen-flavor Liquor Making Process and Characteristic of the Product
凤型白酒酿造工艺创新与产品典型性的研究
17.
Study of Brewing Technology and the Volatile Components of Wampee Rice Wine
黄皮糯米酒的酿造工艺及香气成分的研究
18.
Influence of high gravity brewing dilution on hydrogen bonding
啤酒高浓酿造后稀释工艺对体系氢键的影响