IMPROVED METHOD FOR THE PRODUCTION OF TRADITIONAL BEER

• 1. 浓缩麦芽汁为啤酒生产新型原料取代传统原料 [P] . 中国专利： CN1434111A . 2003-08-06
• 2. 针对传统DDOS防火墙SYN FLOOD防护在工业网络中的改进方法 [P] . 中国专利： CN110071939B . 2021.06.29
• 3. ALCOHOLIC BEVERAGE AND BEER FLAVOR BEVERAGE WITH IMPROVED TASTE QUALITY, AND PRODUCTION METHOD OF THE SAME [P] . 日本专利： JP2012060930A . 2012-03-29

  机译： 味觉品质得到改善的酒精饮料和啤酒风味饮料及其生产方法

• 4. METHOD OF IMPROVING FERMENTABILITY IN PRODUCTION OF BEER-LIKE FERMENTED ALCOHOLIC BEVERAGE [P] . 日本专利： JP2008113587A . 2008-05-22

  机译： 啤酒发酵酒精饮料生产中提高发酵能力的方法

• 5. A method for the production of beer with improved taste stability [P] . 德国专利： DE60102358T2 . 2005-02-24

  机译： 一种具有改善的口味稳定性的啤酒的生产方法

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• 4. An ethnographical study of the methods of developing the traditional visual arts: Strategies for improving the incomes of traditional artists in Ghana. [D] . Golloh, Anku Emmanuel. 2001
• 5. Microbial Dynamics in Traditional and Modern Sour Beer Production [O] . Anna Dysvik, Sabina Leanti La Rosa, Gert De Rouck, 2020
• 6. Microbial Dynamics in Traditional and Modern Sour Beer Production [O] . Anna Dysvik, Sabina Leanti La Rosa, Gert De Rouck, 2020

• 1. Isolation and Identification of Indigenous Yeasts from “iRabilamp;eacute;/i”, a Starter Culture Used for Production of Traditional Beer “idolo/i”, a Condiment in Burkina Faso [J] . Iliassou Mogmenga ,Yeacute ,robessor Dadireacute . 微生物学（英文） . 2019,第7期
• 2. Production of Traditional Sorghum Beer“Ikigage”Using Saccharomyces cerevisae,Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures [J] . Francois Lyumugabe ,Jeanne Primitive Uyisenga ,Emmanuel Bajyana Songa . 食品与营养科学（英文） . 2014,第6期
• 3. Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology [J] . Yashi Srivastava ,Anil Dutt Semwal ,Gopal Kumar Sharma . 食品与营养科学（英文） . 2011,第3期
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