device for storing liquid of melted chocolate and forming in mold chocolate full or objects

• 1. 含水型耐热性巧克力的制造方法、含水型耐热性巧克力、含水巧克力酱胚的粘度上升抑制方法、以及含水型耐热性巧克力中的糖骨架形成方法 [P] . 中国专利： CN105848491A . 2016-08-10
• 2. 一种巧克力生产后的防融化储存盒 [P] . 中国专利： CN211601255U . 2020-09-29
• 3. device for storing liquid of melted chocolate and forming in mold chocolate filled with objects or cables, such as chocolates, easter eggs and the likeon the basis of the melted chocolate is stored in the device. [P] . ITGE940003V0 . 1994-01-17

  机译： 该装置用于存储融化的巧克力的液体并基于融化的巧克力将填充有诸如巧克力，复活节彩蛋之类的物体或电缆的模制巧克力存储在该装置中。

• 4. device for storing liquid of melted chocolate and forming in mold chocolate full or objects [P] . ITGE940003U1 . 1995-07-17

  机译： 用于储存融化的巧克力的液体并在模具中充满巧克力或物体的装置

• 5. CHOCOLATE FORMING MOLD AND PIPING O-RING APPLIED TO THE CHOCOLATE FORMING MOLD [P] . 日本专利： JP2010035470A . 2010-02-18

  机译： 巧克力成型模具和管道O型圈应用于巧克力成型模具

• 1. Diet Chocolates and Replacement of Cocoa Powder with Jackfruit Seed Powder [J] . Akshaya Ravindran, Maya Raman, Ninisha Babu, 食品与营养科学（英文） . 2020,第003期
• 2. Development of Bitter Chocolate Bonbon Stuffed with Almond (Prunus amygdalus var. dulcis) and Its Physicochemical Evaluation and Sensory Acceptance [J] . Jacqueline Rodríguez-Rodríguez, Esther Albarrán-Rodríguez 食品科学与工程：英文版 . 2019,第006期
• 3. Mozart Chocolates and Microelectronics,Lipizzaner Stallions and Lightweight Construction.Less well-known:Austria Is A Top Research Location [J] . 中国对外贸易：英文版 . 2019,第006期
• 4. IMPROVING PERFORMANCE OF A DISTRIBUTED FILE SYSTEM USING OBJECT STORE DEVICES AND COOPERATIVE CACHE [C] . A. Teperman, A. Weit Parallel and Distributed Computing and Systems . 2005
• 5. Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions. [D] . Royyala, Vishal Kumar. 2008
• 6. Determination of Catechin and Epicatechin Content in Chocolates by High-Performance Liquid Chromatography [O] . Raju V. S. S. Gottumukkala, Nareshraju Nadimpalli, Kannababu Sukala, 2014
• 7. Formulação de "chocolate" de cupuaçu e reologia do produto líquido Formulation of cupuassu "chocololate" and rheology of liquid product [O] . Suzana Caetano da Silva Lannes, Magda Leite Medeiros, Renata Lira Amaral 2002

• 1. Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin-Producing Fungi [J] . Titiek Farianti Djaafar1 ,Laurentia Oktaviani Palupi2 ,Tri Marwati1 . 农业科学与技术：B . 2019,第002期
• 2. 初中英语课外阅读反馈单设计的案例——以阅读Charlie And The Chocolate Factory为例 [J] . 张彬彬 . 中学生英语 . 2019,第044期
• 3. 巧克力香精中醛及醛的缩合物对香气的影响 [C] . LI Zhen ,李臻 ,HUANG Haiying . 2013中国·上海·第三届全国香料香精化妆品专题学术论坛 . 2013
• 4. 《充满爱和巧克力的时代》（节选）翻译实践报告 [A] . 闫春娟 . 2016