Food Science

Lacaz C. S. , Minami P. S. , and Purchio A. , 0 grande mundo dos fungos (Editora da Universidade de São Paulo, São Paulo, Poligno, 1970).

Sakaguchi K. , Venara T. , and Hinoshita S. , Biochemical and Industrial Trial Aspects of Fermentation (Kodansha, Tokyo, 1971).

Menezes T. J. B. , Duchini L. A. , and Figueiredo I. B. , “Producao em laboratorio de proteina fungica em bagaco de cane,” Revista brasileiro de tecnologia, 7 (4): 439–446 (1976).

Mohyuddin M. , Sharma T. R. , Karel A. K. , and Niemann E. G. , “Use of Aspergillus flavus to Evaluate the Relative Nutritive Value in Cultivares of Rye, Wheat and Triticale,” Journal of the Science of Food and Agriculturo, 27 (10): 943–950 (1976).

Rajagopal M. V. , “Microbial Protein from Corn Waste,” Journal of Food Technology, 12: 663–667 (1977).

Stanton W. R. , and Walbridge A. I. , “Fermentation of Cassava and Vegetable Substances,” Chemical Abstracts, 77: 359 (1972).

Stamford T. L. M. , Fernandes Z. F. , Cavalcante M. L. , Freitas C. P. , Guerra N. B. , and Vieira R. L. , “Racão animal a partir de resíduos de frutos fermentados,” part 1: “Maracujá,” Boletim da Sociedade Brasileira de Ciência e Tecnologio do Alimentos, Campinas, 17 (1): 107–109 (1983).

Senez J. C. , Raiabovlt M. , Deschamps F. , “Protein Enrichment of Starchy Substrates for Animal Needs by Solid-state Fermentation,” World Annual Review, 35: 36–39 (1980).

Baily O. , “Determination of Nitrogen,” in Techniques in Protein Chemistry, 2nd ad. (Elsevier, Amsterdam, 1967).