重庆图书馆 食品工業
| 内容出处： | 《化學工業書刊目錄》 图书 |
| 唯一号： | 230020020230004692 |
| 颗粒名称： | 食品工業 |
| 分类号： | F416.7 |
| 页数： | 10 |
| 页码： | 107-116 |
| 摘要： | 本章主要讲述了重庆市西南区食品工业。 |
| 关键词： | 化学工业 食品工业 |
内容
食用品的製造 汪向榮編 1946 世界 (A1，
A3, A5, B1, B8, B10)
食品工業 金培松編著 1940 正中 (C1, B3，
B8, B10, B11, D2, D2.1)
……………………1946 (A3, B1)
食品工業 劉倫編 1927 商務 (A8)
食品化學工業製造 徐彬如 1947 世界
(B1, B10)
食品微生物學 陳同白 1935 商務
(B7, D2)
食品檢驗及分析法 李穎川 1946 上海中國科學
公司 (A3,B10，D2.1)
農產製造學 李乃堯等著 1931 商務 （A8）
農產製造學 鄒德謹 1926 商務 (B3)
實用飲食學 龔蘭真 1939 商務 (B10)
穀類化學 羅登義 1947 中華 (A3） Anson， M.L. & Edsall, J.T. ed. Advances in
protein chemistry. N.Y.Academic Pr.1944. v.I.
( B7)
Armstrong， The carbohydrates ahd the glucosides.
4th ed. Longmans,1924. (C6）
Bailey， C.H. Constituents of wheat and wheat
products. N. Y . Reinhold,1944. (C6）
Blumenthal， Saul. Food manufacturing. N.Y .
Chemical Pub.Co .1942. (B6)
Brooks， Critical studies in the legal chemistry
of foods.1947. (B1)
Cathart， E.P. Physiology of protein metabolism
N.Y.Longmans.1921. (C6）
Foreman &Smith. The changes produced in meat
extracts by the bacterium. (D2.2)
Jacobs, M.B. ed. Chemistry and technology of
food and food products. N.Y.Interscience，1944.
(B1, B2， B6)
Jacobs， M.B. Synthetic food adjuncts. N.Y.
Van Nostrand,1947. (B1)
Lager M. M. Useful soybean. N.Y.McGraw，1945. （B2)
Leach， A.E. Food inspection and analysis. 4th ed.
N.Y.Wiley，1920. (C6, C13, D2.1)
Loeb, Jacques. Proteins and theory of colloidal
behavior. N. Y. McGraw ,1924. (B8)
MacLean, H. and MacLean， I.S. Lecithin and allied
substances. N.Y.Longmans,1927. (C6)
McCarce, The chemical composition of foods.
1947. (B1)
Malpeaux, L. Feculerie amidonnerie glucoserie and
dextrinerie. Paris.1920. (B5)
Osborne， T.B. Vegetable proteins. N.Y.Long-
mans,1924. (C6)
Palmer， The vitamins. (D2.2)
Prescott, S.C. & Proctor, B.E. Food technology.
N.Y.McGraw,1937. (A1, B2)
Sherman， H.C. Chemistry offood and nutrition.
4th ed. N.Y.Macmillan,1933.
(C6, C13, D2.1)
Sherman, H.C. Food products. N.Y.MacMillan，
1933. (B1, B5) Van Loesecke, H.W. Outlines of food technology.
N.Y. Reinhold,1942. (B1,B6)
Walton, R.H. A comprehensive survey of starch
chemistry. N.Y.Chemical Catalog Co.1928.
(C13)
Wiley， Principles and practice of agriculture
analysis. 3rd.ed. S'hai.Longmans，1926. (C6)
Winton, A.L. and Winton, K.B. The analysis of
foods. c1945. (A3)
Woodman，A.C. Food analysis. 2nd.ed. N.Y.
McGraw,1924. （D2.2)
…Same. 1938. (Al, C6, D2.1)
10.1糖
日本之糖 廖文毅 1936 大承出版社 (B5)
四川省之糖 重慶中國錕行編 1934 上海中國
銀行總管理處經濟研究室 (A3)
台糖製造之程序 台灣糖業公司屏東分公司編印
1937 （A1)
世界各國之糖業 陳騊聲 1935 商務
(A7，B5) 糖 鄭尊法 1935 商務 (A1, A4，A5，A8,
B2，B5, B10, B11, D2.1)
………………1947 (A3）
糖的由來 蔣卓慕編 1935 中華 (A1)
糖業 行政院新聞局編印 (B8)
糖霜譜 (宋)王灼 (A3)
製糖工業及糖品分析法 金培松 1938 商務
(B1)
製糖工業及糖品分析法 陳騊聲 1938 商務
二册 (A5, B2, B10, D2.1)
製糖工業報告書 全國經濟委員會編印 1936
(A3)
製糖淺說 袁 吉 1939 浙江戰時教育事業委員會
(B3, D2)
製糖新法及糖業 吳 卓 1934 商務
（ A1,A5，B1, B5，D2)
Association of Hawaiian Sugar Techriologists. Methods
of chemical control. (B8)
Ballinger, R.A.Sugar during world war II.
1946．(A4)
Browne,C.A. Physical and chemical methods of sugar analysis. 3rd.ed. N.Y.Wiley,1941.
（B6)
Deerr, Noel. Cane sugar. N.Y.Van Nostrand,
1921. (B1. C6，D2.1)
Earle, Sugar cane. (D2.1)
Earle, F.S. Sugar cane and its culture. 1928.
(B1， B2， B3)
Geerlings, H.C.P. Cane sugar and its manufacture.
N.Y.Van Nostrand,1924. (C13)
Lyle, Oliver. Technology for sugar refinery workers.
Lond.Chapman,1941. （B5， B7)
Maxwell, Francis. Sulphitation in white sugar
man u f acture. N.Y. Van Nostran d ,1918. (C5)
Meade， Cane-sugar handbook. (D2.1)
Past, The worlds cane sugar industry. (D2.1)
Pringshelm, H. Die polysaccharide. 3rd.ed.
Berlin，Springer,1931. (B5)
Spencer， A handbook for cane-ougar manufacturers
and their chemists. S'hai.Longmans,1941.
(B1)
Van Hook， Andrew. Sugar:its production， technology and uses. N.Y. Ronald,c1949. (A3)
10.2飲 料
茶之化學 郭壽譯 1943 商務 (B11)
清涼飲料 龔昂雲 1947世界 (A5, B8，
B10）
清涼飲劑製造法 （日）川崎近雄著 赤土山人譯
1923 商務 (A1)
清涼飲料製造法 （日）安樂岡清造著 曹沉思譯
1940 商務 (A5，B3, B7, B1））
清涼飲料製造法 周萃機 1940 中華 (B1，
B3，D2.1)
清涼飲劑製造法 魏新農 1937 大通 （A7)
飲料 程瀚章 1933 商務 (B7)
飲料水漂粉消毒法 陳可培 1938 商務 (B2)
飲料水標準檢驗法 方 乘 1937 商務
(B11， D2.1)
American Public Health Association. Standard methods
of water analysis. 8th.ed. Am.Pub.Health
Assn．1933. (C13)
American Water Works Association. Waterworks practice Baltimore， Williams & Wilkins.1929.
(C13)
Keane， Standard methods of water analysis.
S'hai. Longmans，1936. (C6)
U.S. Public Health Association. Standard methods
for the examination of water and sewage. S'hai.
Longmans，1936. (D1, C11, C3， D2.1)
Wright， A. Industrial liltration. N.Y.Chemical
Catalog Co.1923. (B6， C13)
Vom wasser. Berlin ，G.M. B.H.1927-33.
(C13)
10.3鑵頭、冷藏
實用罐頭食物製造法 祝味生 1929 (A4)
（罐頭及食品製造法 舒眙上譯 1938 商務
（A5, B1)
罐頭食物製造法 張澤堯 1937 正中
(B7，B10)
Daniels，G.W. Refrigeration in the chemical industry.
Lond.Chapman,1926. (C13)
Emerick,R.H.Basic refrigeration and air condi- tioning. N. Y . Prentice -Hal1，1948. (A3)
Magnus， E.R. and Marlott, G.D. The refrigeration
servcieman's manual. N.Y.Wilcox & Follett，c1948
(A3)
Morris & Bryan. The corrosion of the tin-plate
container by food products. (D2.2)
Moyer & Fittz. Refrigeration. (D2.2)
Powell， Ola. Successful canning and preservation.
Phila.Lippincott，1919. (B10)
Rector, T.M. Scientific preservation of food.
N.Y.Wiley,1925. ( B5)
Sharpe, Norman. Refrigerating principles and
practices. N. Y. McGraw ，1949. (A3)
Canned foods. N.Y.Van Nostrand,1943.
（B1)
Home canning in Colorado.1932. (B3)
10.9其他食品工業
柑橘貯藏與加工計劃 經濟部編印 (A4)
磨豆腐 顧君璞 1936 中華 (A1)
糖果的製作 葉晉亮編 中華 (A3) Braverman， J.B.S. Citrus products. N.Y.Inter-
science，1949. (A1)
Cruess， W.V. Commercial fruit and vegotable
products. N.Y. McGraw ,1938. (B2)
Great Britain. Ministry of Food. Domestic preserva
tion of fruits and vegetables. Lood.H.M.Sta
tionary Off.1938. (B5)
White， Marion. Ice cream diets. N.Y.Mill，1946.
(B1)
A3, A5, B1, B8, B10)
食品工業 金培松編著 1940 正中 (C1, B3，
B8, B10, B11, D2, D2.1)
……………………1946 (A3, B1)
食品工業 劉倫編 1927 商務 (A8)
食品化學工業製造 徐彬如 1947 世界
(B1, B10)
食品微生物學 陳同白 1935 商務
(B7, D2)
食品檢驗及分析法 李穎川 1946 上海中國科學
公司 (A3,B10，D2.1)
農產製造學 李乃堯等著 1931 商務 （A8）
農產製造學 鄒德謹 1926 商務 (B3)
實用飲食學 龔蘭真 1939 商務 (B10)
穀類化學 羅登義 1947 中華 (A3） Anson， M.L. & Edsall, J.T. ed. Advances in
protein chemistry. N.Y.Academic Pr.1944. v.I.
( B7)
Armstrong， The carbohydrates ahd the glucosides.
4th ed. Longmans,1924. (C6）
Bailey， C.H. Constituents of wheat and wheat
products. N. Y . Reinhold,1944. (C6）
Blumenthal， Saul. Food manufacturing. N.Y .
Chemical Pub.Co .1942. (B6)
Brooks， Critical studies in the legal chemistry
of foods.1947. (B1)
Cathart， E.P. Physiology of protein metabolism
N.Y.Longmans.1921. (C6）
Foreman &Smith. The changes produced in meat
extracts by the bacterium. (D2.2)
Jacobs, M.B. ed. Chemistry and technology of
food and food products. N.Y.Interscience，1944.
(B1, B2， B6)
Jacobs， M.B. Synthetic food adjuncts. N.Y.
Van Nostrand,1947. (B1)
Lager M. M. Useful soybean. N.Y.McGraw，1945. （B2)
Leach， A.E. Food inspection and analysis. 4th ed.
N.Y.Wiley，1920. (C6, C13, D2.1)
Loeb, Jacques. Proteins and theory of colloidal
behavior. N. Y. McGraw ,1924. (B8)
MacLean, H. and MacLean， I.S. Lecithin and allied
substances. N.Y.Longmans,1927. (C6)
McCarce, The chemical composition of foods.
1947. (B1)
Malpeaux, L. Feculerie amidonnerie glucoserie and
dextrinerie. Paris.1920. (B5)
Osborne， T.B. Vegetable proteins. N.Y.Long-
mans,1924. (C6)
Palmer， The vitamins. (D2.2)
Prescott, S.C. & Proctor, B.E. Food technology.
N.Y.McGraw,1937. (A1, B2)
Sherman， H.C. Chemistry offood and nutrition.
4th ed. N.Y.Macmillan,1933.
(C6, C13, D2.1)
Sherman, H.C. Food products. N.Y.MacMillan，
1933. (B1, B5) Van Loesecke, H.W. Outlines of food technology.
N.Y. Reinhold,1942. (B1,B6)
Walton, R.H. A comprehensive survey of starch
chemistry. N.Y.Chemical Catalog Co.1928.
(C13)
Wiley， Principles and practice of agriculture
analysis. 3rd.ed. S'hai.Longmans，1926. (C6)
Winton, A.L. and Winton, K.B. The analysis of
foods. c1945. (A3)
Woodman，A.C. Food analysis. 2nd.ed. N.Y.
McGraw,1924. （D2.2)
…Same. 1938. (Al, C6, D2.1)
10.1糖
日本之糖 廖文毅 1936 大承出版社 (B5)
四川省之糖 重慶中國錕行編 1934 上海中國
銀行總管理處經濟研究室 (A3)
台糖製造之程序 台灣糖業公司屏東分公司編印
1937 （A1)
世界各國之糖業 陳騊聲 1935 商務
(A7，B5) 糖 鄭尊法 1935 商務 (A1, A4，A5，A8,
B2，B5, B10, B11, D2.1)
………………1947 (A3）
糖的由來 蔣卓慕編 1935 中華 (A1)
糖業 行政院新聞局編印 (B8)
糖霜譜 (宋)王灼 (A3)
製糖工業及糖品分析法 金培松 1938 商務
(B1)
製糖工業及糖品分析法 陳騊聲 1938 商務
二册 (A5, B2, B10, D2.1)
製糖工業報告書 全國經濟委員會編印 1936
(A3)
製糖淺說 袁 吉 1939 浙江戰時教育事業委員會
(B3, D2)
製糖新法及糖業 吳 卓 1934 商務
（ A1,A5，B1, B5，D2)
Association of Hawaiian Sugar Techriologists. Methods
of chemical control. (B8)
Ballinger, R.A.Sugar during world war II.
1946．(A4)
Browne,C.A. Physical and chemical methods of sugar analysis. 3rd.ed. N.Y.Wiley,1941.
（B6)
Deerr, Noel. Cane sugar. N.Y.Van Nostrand,
1921. (B1. C6，D2.1)
Earle, Sugar cane. (D2.1)
Earle, F.S. Sugar cane and its culture. 1928.
(B1， B2， B3)
Geerlings, H.C.P. Cane sugar and its manufacture.
N.Y.Van Nostrand,1924. (C13)
Lyle, Oliver. Technology for sugar refinery workers.
Lond.Chapman,1941. （B5， B7)
Maxwell, Francis. Sulphitation in white sugar
man u f acture. N.Y. Van Nostran d ,1918. (C5)
Meade， Cane-sugar handbook. (D2.1)
Past, The worlds cane sugar industry. (D2.1)
Pringshelm, H. Die polysaccharide. 3rd.ed.
Berlin，Springer,1931. (B5)
Spencer， A handbook for cane-ougar manufacturers
and their chemists. S'hai.Longmans,1941.
(B1)
Van Hook， Andrew. Sugar:its production， technology and uses. N.Y. Ronald,c1949. (A3)
10.2飲 料
茶之化學 郭壽譯 1943 商務 (B11)
清涼飲料 龔昂雲 1947世界 (A5, B8，
B10）
清涼飲劑製造法 （日）川崎近雄著 赤土山人譯
1923 商務 (A1)
清涼飲料製造法 （日）安樂岡清造著 曹沉思譯
1940 商務 (A5，B3, B7, B1））
清涼飲料製造法 周萃機 1940 中華 (B1，
B3，D2.1)
清涼飲劑製造法 魏新農 1937 大通 （A7)
飲料 程瀚章 1933 商務 (B7)
飲料水漂粉消毒法 陳可培 1938 商務 (B2)
飲料水標準檢驗法 方 乘 1937 商務
(B11， D2.1)
American Public Health Association. Standard methods
of water analysis. 8th.ed. Am.Pub.Health
Assn．1933. (C13)
American Water Works Association. Waterworks practice Baltimore， Williams & Wilkins.1929.
(C13)
Keane， Standard methods of water analysis.
S'hai. Longmans，1936. (C6)
U.S. Public Health Association. Standard methods
for the examination of water and sewage. S'hai.
Longmans，1936. (D1, C11, C3， D2.1)
Wright， A. Industrial liltration. N.Y.Chemical
Catalog Co.1923. (B6， C13)
Vom wasser. Berlin ，G.M. B.H.1927-33.
(C13)
10.3鑵頭、冷藏
實用罐頭食物製造法 祝味生 1929 (A4)
（罐頭及食品製造法 舒眙上譯 1938 商務
（A5, B1)
罐頭食物製造法 張澤堯 1937 正中
(B7，B10)
Daniels，G.W. Refrigeration in the chemical industry.
Lond.Chapman,1926. (C13)
Emerick,R.H.Basic refrigeration and air condi- tioning. N. Y . Prentice -Hal1，1948. (A3)
Magnus， E.R. and Marlott, G.D. The refrigeration
servcieman's manual. N.Y.Wilcox & Follett，c1948
(A3)
Morris & Bryan. The corrosion of the tin-plate
container by food products. (D2.2)
Moyer & Fittz. Refrigeration. (D2.2)
Powell， Ola. Successful canning and preservation.
Phila.Lippincott，1919. (B10)
Rector, T.M. Scientific preservation of food.
N.Y.Wiley,1925. ( B5)
Sharpe, Norman. Refrigerating principles and
practices. N. Y. McGraw ，1949. (A3)
Canned foods. N.Y.Van Nostrand,1943.
（B1)
Home canning in Colorado.1932. (B3)
10.9其他食品工業
柑橘貯藏與加工計劃 經濟部編印 (A4)
磨豆腐 顧君璞 1936 中華 (A1)
糖果的製作 葉晉亮編 中華 (A3) Braverman， J.B.S. Citrus products. N.Y.Inter-
science，1949. (A1)
Cruess， W.V. Commercial fruit and vegotable
products. N.Y. McGraw ,1938. (B2)
Great Britain. Ministry of Food. Domestic preserva
tion of fruits and vegetables. Lood.H.M.Sta
tionary Off.1938. (B5)
White， Marion. Ice cream diets. N.Y.Mill，1946.
(B1)
知识出处
