1.
Studies on the Brewing Techniques of Apricot for Kernel Flesh Vinegar and Its Health-Care Function;
仁用杏果肉酿醋技术及杏醋功能性研究
2.
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。
3.
The Application of Immobilized Cells Technique to the Production of Acetic Acid
固定化细胞技术应用于酿醋的初步研究
4.
A Study on Brewing Techniques and Flavor Substances of High Quality Apple Vinegar;
优质苹果醋酿造技术及主要风味物质研究
5.
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
6.
Study on the improvement of preservation conditions for acetic acid bacteria in the vinegar production
食醋生产中醋酸菌保存方法改进技术研究
7.
Study on the brewing technology of cherry vinegar and drink
多菌偶联协酵技术生产樱桃醋及醋饮料的研究
8.
Selective Breeding of Acetic Acid Bacteria and Study of Brewage Technology of Shanxi Overmature Vinegar;
山西老陈醋醋酸菌选育与酿醋生产工艺研究
9.
Information Techniques to Advance Rapid Development of Liquor-making Industry;
信息技术对酿酒工业发展的推动作用
10.
Summer Pruning Technique of Wine Grape Grown in Dandong
丹东地区酿酒葡萄夏季修剪技术研究
11.
Comparison of VAc Production Processes and its Developing Trend;
醋酸乙烯生产技术的比较及发展趋势
12.
The Production Actuality and the Technology Developing Trends of Acetic Acid.;
醋酸工业生产现状及新技术发展动态
13.
PRODUCTION TECHNOLOGY STATUS QUO AND COUNTERMEASURES OF ACETIC ACID INDUSTRY;
醋酸工业生产技术现状及其发展对策
14.
PresentSituation & Development of Vinyl Acetate at Home and Abroad;
国内外醋酸乙烯生产现状及技术进展
15.
Studies on Selecting and Breeding Excellent Bacterial Strains of Fruit Vinegar Brewage and the Making of Fruit Vinegar Beverages;
果醋酿造用优良菌种的选育及果醋饮料的研制
16.
The Energy Vitalising Technology removes the acerbic taste from vinegar, making it easy to drink, so even people who do not like the taste of vinegar drinks will love Energy Vinegar.
「光讯息活化技术」去除醋中的酸涩呛味，好喝顺口，让不敢喝醋的人，爱上光讯息活醋。
17.
The Energy Vitalising Technology removes the acerbic taste from vinegar, making it easy to drink, so even people who don't like the taste of vinegar drinks will love Energy Vinegar.
「光讯息活化技术」除醋中的酸涩呛味，好喝顺口，让不敢喝醋的人，爱上光讯息活醋。
18.
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