Baijiu (白酒), Chinese liquor: History, classification and manufacture-Reference-Cited by-同舟云学术

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Baijiu (白酒), Chinese liquor: History, classification and manufacture

Published:2016-03 Issue:1 Volume:3 Page:19-25
ISSN:2352-6181
Container-title:Journal of Ethnic Foods
language:en
Short-container-title:Journal of Ethnic Foods

Author:

Zheng Xiao-Wei,Han Bei-Zhong

Funder

baijiu 3C project of China Alcoholic Drinks Association

China baijiu Technology Innovation Strategic Alliance project

COFCO Basic Research Project

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference37 articles.

1. Present situation and development trend of biological fermentation industry in China;Lu;Ind Microbiol,2015

2. Annual production of Chinese liquor in 2011 exceeds ten million metric tons;Anonymous;Liquor-making Sci Technol,2012

3. Is drinking harmful or beneficial to consumers’ health?;Fan;Liquor-making Sci Technol,2014

4. Review of functional factors and quality safety factors of baijiu (Chinese liquor);Fan;Liquor-making Sci Technol,2012

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