Referências bibliográficas de mil livros sôbre tecnologia de alimentos e assuntos correlatos
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ADAM, W. B. etalii. Food industries mar 1al; atechnical and commercial compendium on the manufacture, preservation, packaging and storage of all food products.New York, Chemical Pub. Co., 1958. 979 p.
BATE-SMITH, E.C. & MORRIS, T.N., ed. Food science; a symposi- um on quality & preservation of foods. Cambridge, Inglaterra, University Press, 1952. 319 p.
BLANCK, Fred C., ed. Handbook of food and agriculture, New York, Reinhold, 1955. 1039 p.
BLUMENTHAL, S. Food products. Brooklin, N.Y., Chemical Pub. Co., 1947. 986 p.
BORGES, José Marcondes. Praticas de tecnologia rural. Viçosa, Minas Gerais, Universidade Rural do Estado de Minas Gerais, 1964, 204 p.
CHARLEY, Helen. Food study manual. New York, Ronald Press, 1961. p.var.
CRUESS, W.V. Commercial fruit and vegetable products. 4. ed. New York, McGraw-Hill, 1958. 884 p.
DESROSIER, Norman W. The technology of food preservation. Westport, Conn., Avi, 1963. 405 p.
DUNCAN, A.O. Food processing; a guide to selecting, producing, preserving and storing thefamily food supply. Atlanta, Ga., Turner E. Smith, 1951. 564 p.
FAO. Politicas cerealistas nacionais, Roma, 1959, 121 p.
FEIGENBAUM, I. Food industries, chemistry and processing. Jeru- salém, Hamadpis Liphshit Press, 1947. 496 p.
FOODINDUSTRIES MANUAL. A technical and commercial compendium on the manufacture, preserving, packing, and storage of all food products. 19. ed. London, Leonard Hill, 1961,
GOLDBLITZ, S.A., ed. Exploration in future food processing tech- niques. Cambridge, Mass., Massachussets Institute of Technology, 1963. 92 p.
HUGHES, Osee. Introductory foods. 4. ed. New York, Macmillan, 1962. 502 p. JACOBS, Morris B, ed. The chemistry and technology of food and food products. 2. ed. New York, Interscience, 1951. 3 v.
JOSLYN, Maynard & HEID, J.L., ed. Food processing operations; their management, machines, materials and methods. Westport, Conn., Avi, 1963-4. 3 v.
JUSTIN, Margaret M. et alii. Foods; an introductory college course. 4. ed. Boston, Mass., The Riverside Press Cambridge, 1956. 768 p.
LEITCH, J.M. & RHODES, D.N., ed. Recent advances in food sciences. London, Butterworths, 1963. 3 v.
LOESECKE, Harry W. von. Outlines of foodtechnology. 2,ed.New York, Reinhold, 1949. 585 p.
MARK, E.M. & STEWART, George F. Advances in food research. New York, Academic Press, 1948~
PARPIA,H. A. B. et alii, ed. Some aspects of food technology in India. Mysore, India, Central Food Technological Research Institute , 1953, 160 p.
PETERSON, Martin S. & TRESSLER, Donald K. Food technology the world over. Westport, Conn., Avi, 1963-5. 2 v. PIKE, Magnus. Food science and technology. London, John Murray, 1964, 211 p.
PRESCOTT, Samuel C. & PROCTOR, Bernard E. Food technology. New York, McGraw-Hill, 1937. 630 p.
RAFOLS, Wilfredo de. Aprovechamiento industrial de los productos agricolas. Barcelona, Espanha, Salvat, 1964. 1016 p.
ROTHE, Otto. Prelegoes de tecnologia organica. Rio de Janeiro, Ins- tituto Nacional do Livro, 1947. 2 v.
SHERMAN, Henry C. Food products. 4. ed. New York, Macmillan, 1948, 428 p.
WARD, A. The encyclopedia of food; the stories of the foods by which we live, how and where they grow and are marketed, their comparative values, and how best to use and enjoy them. New York, 1923. 596 p.
WEISER, Harry H. Practical food microbiology and technology. West- port, Conn., Avi. 1962, 345 p.
Política e Legislação
ALLEN, H.W. The romance of wine. New York, E.P. Dutton & Co., 1932, 264 p.
ALVES, A.M. O mercado do vinho =™ Portugal. Lisboa, Fundagao Calouste Gulbenkian; Centro de Estudos de Economia Agrê.ria, 1965. 238 p.
AMARAL, F. Pompéo. Politica alimentar. São Paulo, São Paulo, Edit. Brasiliense,, 1945, 265 p.
ANDERSON, O. B Refrigeration in America; a history of a new technology and its impact. Princeton, Princeton University Press, 1953. 344 p.
BEELY, R. Logistic and economic feasibility study on radiation sterilization of foods. Chicago, I’'., Quartermaster Food and Container Institute for the Armed Forces, 1956. 107 p.
BITTING, A. W. Appertizing or the art of canning; its history and development, San Francisco, Calif.,, The Trade Pressroom, 1937,
BORGES, Pedro. A realidade alimentar brasileira. (Rio de Janeiro] Servigo de Documentagao do M. T.I.C., 1957. 136 p.
BRASIL. Instituto de Oleos. Notas para coletanea de especificagoes e padrões de alguns óleos essenciais.Rio de Janeiro, 1953. 124p.
BRASIL. Instituto de Oleos. Organizagao e legislagao especifica. Rio de Janeiro, 1955, 126 p.
BRASIL. Instituto de Oleos. Planejamento oleifero-brasileiro; docu- mentação e economia. Rio de Janeiro, 1951. 227 p.
BRASIL. Ministério da Agricultura. O Brasil e os óleos vegetais. Rio de Janeiro, Servigo de Informação Agrícola, 1942. 207 p.
BRASIL. Ministério da Agricultura. O Norte e a indústria de óleos ve- getais sob o aspecto técnico econdmico. Rio de Janeiro, Serviço de Informação Agrícola, 1942. 301 p.
BRASIL, Ministério da Agricultura. Regulamento da inspeção industrial e sanitária de produtos de origem animal, Rio de Janeiro, Serviço de Informação Agrícola, 1953. 342 p.
BRASIL. Ministério da Fazenda. Comissão de Desenvolvimento Industrial. O problema de alimentação no Brasil; relatório de Klein & Saks. Rio de Janeiro, 1954. 319 p.
CALLINS, J.H. The story of canned foods. New York, E.P. Dutton & Co., 1924. 251 p.
CARVALHO, Joaquim Bertino de Morais. A indústria de óleos vegetais e seus problemas. Rio de Janeiro, Instituto de Óleos, 1936. 2 Y.
CEPEDE, Michel & LENGELLE, Maurice. Economia mundial de la alimentacion. Barcelona, Espanha, Salvat, 1956. 639 p.
CONLEY, A.R. History of research dealing with problems confronting the dairy industry which have been conducted by the agricultural experiment stations, 1881-1947; bibliography of the research and general index of publications resulting from the research. Columbus, Ohio State University, 1949. 219 p.
COOPERATIVA DE EJIDATARIOS Y OBREROS DEL INGENIO DEL MANTE. S.C.L. Ingenio del Mante. Méxioo, La Impresora Azteca, [s. d.) 694 p.
DEERR, Noel. The history of sugar. London, Chapman and Hall, 1949 =50, 2 v.
DESROSIER, Norman W. Attack on starvation. Westport, Conn., Avi, 1961, 312 p.
ERDMAN, Henry E. The marketing of whole milk. New York, Mac- Millan, 1921, 333 p.
EUA. U.S. Departament of Agriculture. ICA, Alimentos; agricultura, mercados y consumo. México, Centro Regional de Ayuda Tecnica; Administracion de Cooperacion Internacional, 1961, 1195 p.
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FAO & OMS. Codigo de principios referentes a la leche y los productos lacteos y normas derivadas, 5. ed. Roma, 1966.
FERRARI, Horacio Carlos. La industria lechera en la economia agraria argentina. Buenos Aires, Atenco,[1950) 187 p.
FREDERIKSEN, Johan D. The story of milk. New York, Macmillan, 1924, 188 p.
GASPERI, Ulysses de. Merceologia. São Paulo, São Paulo,Editora do Brasil, 1960. 207 p.
GLAINE, A.F. Pure food and drug in California. Palo Alto, Calif., National Press, 1957, 204 p.
GOLDBLITZ, S.A., ed. Exploration in future food processing :techniques. Cambridge, Mass., Massachussets Institute of Tecnology, 1963, 92 p.
GUNDERSON, Frank L. et alii. Food standards and definitions inthe United States: a guidebook. New York, Academic Press, 1963. 269 p.
HARRIS, Florence LaGanke & HENDERSON, Ruth Adele. Foods; their nutritive economics and social values. 2. ed. Boston, Mass., D. C. Heath, 1954. 602 p.
INSTITUTO DO AGUCAR E DO ALCOOL. Sistema de contas padroni- zadas para as usinas de açúcar. Rio de Janeiro, 1957. 120 p.
LIMA SOBRINHO, Barbosa. Alcool-motor; a agao do Instituto do Açúcar e do Álcool na defesa do carburante nacional., Rio de Janeiro, Americ-Edit., 1943. 83+11 p.
LIPPMANN, Edmund O. von.Historia do açlícar. Rio de Janeiro, Instituto do Açúcar e do Álcool, 1941-2. 2 v.
MAGALHÃES, B. O açúcar nos primórdios do Brasil colonial. Rio de Janeiro, Instituto do Açúcar e do Álcool, 1923. 204 p.
MATTOS, Anibal R. de. Agucar º alcool no Brasil. Sdo Paulo, São Paulo, Companhia Editora Nacional, 1942, 221 p.
McCOLLUM, Elmer Verner. A history of nutrition. Boston, Mass. , Houghton Mifflin, 1957, 451 p.
NESTLE.Humanity and subsistence; symposium. Vevey (Switzerland) 21-22-23 april 1960, Suíça. 1961. 237 p.
OLIVEIRA, Eduardo Sabino de. Alcool motor e motores a explosão. 2.ed. Rio de Janeiro, Instituto do Açúcar e do Álcool, 1942.360 p.
PIRTLE, T.R.History of the dairy industry. Chicago, Ill., Mojonnier Bros., 1926. 645 p.
RAMIREZ, J. CH. Defensa azucarera. México, Impresora Azteca, 1954, 533 p.
SANZ EGANA, C. Enciclopedia de la carne; produccion, comercio, industria, higiene. Madrid, Espasa-Calpe, 1948, 966 p.
SCHWITZER, M. K. Margarine and other food fats;their history, production and use. New York, Interscience, 1956. 401 p.
SILVA, E.P.B. A economia da cana de agucar no Brasil. Rio de Janeiro, Instituto do Açúcar e do Alcool, 1962.184 p.
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Engenharia.
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BRITISH SPECIALIST TEAM ON PACKAGING. Packaging; a report of specialist team which visited the U.S.A. in 1950. London, Anglo American Council on Productivity, 1950. 58 p.
BROWN, G.G. et alii. Unit operations, 4. ed. New York, J.Wiley & Sons, 1953. 611 p.
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HARREL, C.G. & THELEN, R.J. Conversion factors and technical data for the food industry. Minnesota, Burgess, 1959.
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LOVENS, A.S. Nomography.New York, J. Wiley & Sons, 1959. 296 |95 MATZ, Samuel A. Bakery technology and engineering. Westport, Conn., Avi, 1960. 640 p.
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STUMBO, C.R. Thermobacteriology in food processing. New York, Academic Press, 1965. 236 p.
WALKER, William H. et alii. Principles of chemical engineering. 3. ed. New York, McGraw-Hill, 1937, 749 p.
WEBER, Harold C. Thermodynamics for chemical engineers. New York, J. Wiley & Sons, 1939. 264 p.
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