nata

Studies on the Conditions of Nata Fermentation in Coconut Water

椰子纳塔发酵条件研究

Influence factors on the quality of Nata de Coco Yoghourt

影响椰果酸奶质量的因素

Isolation and Control of Contaminating Fungi in Production of Nata de Coco

纳塔生产中污染真菌的分离与控制

Study on provincial hygienic standard of Nata de coco

椰果地方卫生标准研究

A new way with compressed nata de coco to concentrate coconut milk was studied in this article .

研究了一种椰奶浓缩的新方法，即采用压缩的椰纤果浓缩椰奶。

Shortening Production Cycle of Coco Nata by Acetobacter Fermentation

醋酸菌发酵法缩短椰果生产周期技术研究

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 formulate the provincial hygienic standard for determination of nata de coco , a fermentative food .

目的制定椰子发酵产品椰果的地方卫生标准。

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。

Study on colorimetric determination of water-soluble total sugar in Nata de coco fermentation broth with 3,5 - dinitrosalicylic acid

3,5-二硝基水杨酸法测定椰子纳塔发酵液中总糖含量研究

And therefore the product , Monascus-nata complex , will have some physiological functions of red koji and nata de coco .

因此，这种方法获得的红曲椰果具有多重生理功效。

The data comes from a county-by-county analysis of toxic air pollution released today in a survey known as the National Air Toxics Assessment ( NATA ) .

这个数据来自于今天公布的一份逐州的有毒空气污染的分析，它是在一项被称为国家空气毒物评估（NATA）的调查之中作出的。

Conclusion The standard formulated can be used as the basis for safety and hygienic deter - mination and evaluation of nata de coco .

结论椰果卫生标准可作为卫生安全检测和评价的依据。

The bone nonunion of humeral shaft fracture may be controlled by strict operation indications , protection of the blood supplies of fracture ends , suitable internal fixators , with firm external fixations pro re nata .

而严格掌握手术适应证，注意保护断端周围血运，选择合适的内固定器材，并酌情结合可靠的外固定，可减少和避免骨不连的发生。

Methods Nata de coco produced in 12 factories were hygienically surveyed and 68 samples of nata de coco were collected and 20 items of index and were examined . Biological and toxic assayed were also performed .

方法对12家椰果企业进行了卫生学调查，采集68份样品对20项指标进行检测，并对生产菌种进行生物学鉴定和毒力试验。

The result indicates that the best formula of Nata de Coco Yoghourt are as follows : the proportion of milk powder and water is 1:7 ~ 1:9 , the quantity of sugar and Coco pulp are 7 % and 10 % , respectively ;

结果表明，制作椰果酸奶时，料液比为1∶7～1∶9，添加7%的白糖，10%的椰果；