椰果

I also wanted to show you the coconut passion cake we made in cake class, which is one of my favorite.

我也想向你展示一下我们在蛋糕班上做的椰果蛋糕，我的最爱！

Results toxic test and ld 50 test showed that nata de coco strain was free from toxin.quality control system has not been established and sanitary facilities were incomplete in most fac-tories.totally54samples of nata de coco were hygienically determined.the pollution level of elements of pb,as,nitrate and nitrite was low,but chromium was relatively higher.no aflatoxin b 1 and pathogenic bacteria were detected.the residual hydrogen peroxide were detected from15out of the18samples detected.

结果 菌种毒力试验和急性毒性试验（ld 50 ）显示为无毒物；多数企业未建立卫生管理制度，卫生设施不完善；采集54份椰果样品做卫生学检测，铅、砷等重金属元素、硝酸盐、亚硝酸盐污染水平较低，铬含量相对较高，未发现黄曲霉毒素b 1 和致病菌的污染；18份椰果样品中有15份残留过氧化氢。

Results Toxic test and LD50 test showed that Nata de coco strain was free from toxin. Quality control system has not been established and sanitary facilities were incomplete in most factories. Totally 54 samples of Nata de coco were hygienically deten＇nined.

结果菌种毒力试验和急性毒性试验（LD50）显示为无毒物；多数企业未建立卫生管理制度，卫生设施不完善；采集54份椰果样品做卫生学检测，铅、砷等重金属元素、硝酸盐、亚硝酸盐污染水平较低，铬含量相对较高。

This article introduced the production, physicochemical characteristics ,processing properties and functional properties of Nata de coco.

本文综述了生产过程中影响椰果产率的因素及椰果的物理化学特性、加工特性和功能特性，并提出该产品今后的发展方向。

This paper is mainly to take the Coro Nata as the supplementary material to develop a kind of new functional sausages.

本文主要探讨以椰果为主要辅助原料来开发一种新型的功能性火腿肠。

Objective To carry out the studies on hygiene and safety of a ferment food "Nata de coco".

目的为研究椰子发酵食品"椰果"的卫生安全性。

Objective To carry out the studies on hygiene and safety of a ferment food"Nata de coco".

目的 为研究椰子发酵食品"椰果"的卫生安全性。

Are sole agent of Shree Rum Guar Gum powder, butter oil substitutes, shortening oil, cocoa butter substitute, hydrogenated coconut oil, palm stearin, cocoa powder, coconut cream, desiccated coconut, ice cream fat.

我司总代理印度雪龙牌瓜尔豆胶，康宝牌代可可脂，氢化椰子油，起酥油，棕榈硬脂，无水奶油，食用牛油，耐炸油，椰子粉，椰浆，椰蓉，椰果，芒果浆，葡萄干，橄榄油，奶粉，乳清粉，烘炒咖啡豆，可可豆/粉/脂，海草，单甘脂，蔗糖脂，木薯淀粉，食品香精， I+G，冰淇淋油脂。"，"

Are sole agent of Shree Rum Guar Gum powder, butter oil substitutes, shortening oil, cocoa butter substitute, hydrogenated coconut oil, palm stearin, cocoa powder, coconut cream, desiccated coconut, ice cream fat.

我司总代理印度雪龙牌瓜尔豆胶，康宝牌代可可脂，氢化椰子油，起酥油，棕榈硬脂，无水奶油，食用牛油，耐炸油，椰子粉，椰浆，椰蓉，椰果，芒果浆，葡萄干，橄榄油，奶粉，乳清粉，烘炒咖啡豆，可可豆/粉/脂，海草，单甘脂，蔗糖脂，木薯淀粉，食品香精， I+G，冰淇淋油脂。&，&

Since the pH value of konjac coconut jelly is below 4.0, the critical control points are filling temperature, intactness of wrapping, central temperature of jelly before pasteurization will be above 60℃.

由於蒟蒻椰果果冻为 pH 值 4.0 以下，因此主要管制点只有管制充填温度、封膜之完整性与热水杀菌前，果冻中心温度及椰果温度不得低於 60℃。

As she looked at Warrington's manly face, and dark, melancholy eyes, she had settled in her mind that he must have been the victim of an unhappy attachment.

每逢看到沃林顿那刚毅的脸，那乌黑、忧郁的眼睛，她便会相信，他一定作过不幸的爱情的受害者。

Maybe they'll disappear into a pothole.

也许他们将在壶穴里消失