1.
Reflecting on the Technical Standard of Chinese Liquor Qualification
关于对中国白酒质量技术标准的思考
2.
Research on the Application of A Mathematical Model for the Control of Liquor Quality
白酒质量控制数学模型的研究与应用
3.
The quality of white wine is improved by this ester containing liquor from the fermentation of immobilized yeast.
利用固定化酵母发酵的酯香液提高白酒质量取得了良好的效果。
4.
The barman uses a small silver olor=# cc0066> measure for brandy.
酒吧服务员用银质小量器量白兰地酒.
5.
Influence on Foam Quality by proteins in Beer Fermentation;
啤酒发酵中蛋白质对泡沫质量的影响
6.
Improving Protein stability of white wine by enzyme method
酶法提高白葡萄酒质量稳定性的研究
7.
Consideration on business and quality managements of liquor enterprises in Central Plains of China;
对中原白酒企业管理与质量管理的认识与思考
8.
Study on several problems of quality system elements to liquor manufacturing enterprise;
论白酒生产企业质量体系要素中的几个问题
9.
ANALYSIS OF THE PROTEIN CONTENT FROM XINJIANG WILD HOPS
新疆野生啤酒花蛋白质含量的比较研究
10.
Investigation on the Measures to Ensure the Quality Stability of Luzhou-flavor Liquor Before & After Bottle-filling
确保浓香型白酒灌装前后质量稳定的措施探讨
11.
The importance of attached mud cellar quality to the liquor quality in the Luzhou-flavor liquor making is reviewed.
论述了浓香型大曲白酒生产以依附的泥窖质量对酒质质量影响的重要性。
12.
The study on technics of ferment distille s grains to produce feeding protein(Ⅱ) Ferment technics control and quality examine;
发酵白酒糟生产饲料蛋白工艺研究(Ⅱ)——发酵工艺控制与质量检测
13.
Determination of Protein Content in Water Soluble Polysaccharide of Beer Yeast by Kjeldahl Method;
凯氏定氮法测定啤酒酵母水溶性多糖中蛋白质含量
14.
Technical Quality Control & Management in the Production of Luzhou-flavor Liquor
中国浓香型白酒生产过程的技术质量控制与管理
15.
New type liquor is deployed liquor developed from high quality edible alcohol, and compounded with multiple edible flavoring blending.
新型白酒是用优质食用酒精做基础酒，经调配制成各种香型的白酒。
16.
Influence of Hop Aroma Compounds on Beer Flavor Quality
酒花香味物质对啤酒香气质量的影响
17.
Determination and Research of the Content of Major and Trace Elements in Distilled Spirit and Beer;
白酒和啤酒中矿质元素的测定及研究
18.
Objective To isolate the better mycelial fungi for utilizing waste water of alcohol and brewage and fbr get a high content of protein.
研究目的选育能利用酒精和啤酒废水且蛋白质含量高的优良丝状真菌。