期刊文献+

2005中国啤酒制造业烽烟再起? 被引量:2

Will the beacon in the Chinese brewing industry come again in 2005?
下载PDF
导出
摘要 Various big brewing groupshave effectively extendedeach individual market scopein this campaign, with gainand loss. The next step is thetime of real competition. Various big brewing groupshave effectively extendedeach individual market scopein this campaign, with gainand loss. The next step is thetime of real competition.
作者 文刚
出处 《中外食品》 2004年第5期28-29,共2页 Food global industry
  • 相关文献

同被引文献23

  • 1董小雷,周广田,迟永卿,张文杰.小麦啤酒的生产与研究[J].酿酒科技,2004(5):82-84. 被引量:9
  • 2尹胜华.小麦芽在啤酒生产中的应用[J].酿酒,2004,31(4):46-47. 被引量:4
  • 3金玉来,刘自强.麦芽中内—β—葡聚糖酶的研究[J].大麦科学,1994(1):36-38. 被引量:9
  • 4Mary Ann Curran.Groad-based environmental life cycle assessment[J].Environ.Sci.Technol.1993, 27(3):431-436.
  • 5F.Han1,J.A.Clancy,B.L.Jones,et al.Dissection of a malting quality QTL region on chromosome 1 (7H) of barley.Molecular Breeding,2004,14:339-347
  • 6Evans E,Wegen B van,Yuefang Ma,et al.The impact of the thermostability of alpha-amylase,beta-amylase,and limit dextrinase on potential wort fermentability.Journal of the American Society of Brewing Chemists.2003,61(4):210-218
  • 7Ross H A,Sungurtas J,Ducreaux L,et al.Limit dextrinase in barley cultivars of differing malting quality:activity inhibitors and limit dextrin profiles.Jouanal of Cereal Science,2003,38(3):325-334
  • 8Toffoli F,Gianinetti A,Cavallero A,et al.Effects of pulses of higher temperature on the development of enzyme activity during malting.Journal of the Institute of Brewing,2003,109(4):337-341
  • 9Georg Kraemer J E,Mundstock E C,Cavalli Molina.De velopmental expression of amylases during barley malting.Jouanal of Cereal Science,2001,33(3):279-288
  • 10Autio K,Simoinen T,Suortti T,et al.Structural and enzymic changes in germinated barley and rye.Journal of the Institute of Brewing,2001,107(1):19-25

引证文献2

二级引证文献5

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部