1.
Research on Reform of Teaching for Course of Wine Processing;
果酒加工工艺学课程教学方法及教学手段的改革研究
2.
Removing tartar from red grape juice during its processing
红葡萄汁加工工艺中酒石的去除方法
3.
Dry Process Technical Study of special Meal for Beer with Corn
玉米干法加工啤酒专用粉的工艺研究
4.
The article introduced the production craft of fruit wine, tea and minimally processed vegetables, synthesizing to make use of Acanthopanax sessiliflorus as raw material.
介绍了综合利用短梗五加为原料生产果酒、和净菜的工艺。
5.
metallographical technology
金属塑性加工工艺学
6.
The study of wine and the making of wine;viticulture.
葡萄酒工艺学对葡萄酒及葡萄酒制造工艺的研究学习；葡萄栽培法
7.
Optimal Process and Quality Control of Persimmon Wine;
柿子果酒最佳工艺及其质量控制研究
8.
Study on clarification and color change of mulberry fruit wine
桑椹果酒澄清工艺及色度变化的研究
9.
Studies on Screening of Saccharomyces Cerevisiae and Brewing Technology of Purple Sweet Potato Wine;
优良果酒酵母筛选与紫甘薯酒发酵工艺研究
10.
Study on the Processing Technology of Jujube Fruit Were and Vinegar as Well Asthe Selection of Acetic Acid Bacteria
枣酒枣醋加工工艺研究及醋酸菌的筛选
11.
Study on fermentation technology of composite health wine with apple and Chinese jujube
营养型苹果枣复合果酒发酵工艺的研究
12.
Research on the technology of apple liquor and apple vinegar joint production
苹果白酒与苹果醋联合生产工艺的研究
13.
Studies on Processing Technique for Expanding Blood Meal and its Utilization;
膨化血粉的加工工艺及饲喂效果研究
14.
Study on the Debitterring and Processing Techniques of Guanxi Pomelo Juice
琯溪蜜柚果汁脱苦及加工工艺的研究
15.
Screening the processing of low-sugar preserved fruit of seed used watermelon peel
低糖籽瓜皮果脯加工工艺条件的筛选
16.
Optimization of the Technical Parameter for Persimmon Vinegar with One-step Fermentation Methodology
一步发酵法加工柿果醋工艺参数优化
17.
Study on the Processing Technology and Stability of Papaya Juice
木瓜果汁饮料加工工艺及稳定性研究
18.
Teaching Reform and Exploration of the Course:Brewing Technology
《酿造酒工艺学》课程教学改革与探索