Methods Trait identification, microscopic identification and physicochemistry identification were used.
方法：采用性状、显微、理化鉴别的方法。
The stabilities of beer are classified into biological stability, physicochemistry stability and flavoring stability.
啤酒的稳定性分为生物稳定性、化学物理稳定性和风味稳定性。
The new method is proved to be accurate, easy to operate, as well as applicable to physicochemistry calibration laboratory.
实验结果表明，新的校准方法结果准确、操作简便、实用性强，对从事理化计量的实验室具有较高的应用价值。
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