WorldCat Identities

Schweigert, B. S.

Overview
Works: 48 works in 91 publications in 2 languages and 874 library holdings
Genres: Conference proceedings 
Roles: Editor, Author
Classifications: TX556.M4, 664
Publication Timeline
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Most widely held works by B. S Schweigert
The science of meat and meat products by American Meat Institute Foundation( Book )

26 editions published between 1971 and 1994 in 3 languages and held by 462 WorldCat member libraries worldwide

Microscopic structure of animal tissue. Chemistry of animal tissues. Microbiology of meat. The nutritive content and the nutritional value. Palatability characteristics of meat. Methods of analysis. Quality factors in meat and meat foods. Meat preservation. Meat curing. Sausage products. Packaging. By-products
Food and agricultural research opportunities to improve human nutrition( Book )

1 edition published in 1986 in English and held by 33 WorldCat member libraries worldwide

Advances in food research( Book )

4 editions published in 1987 in English and held by 17 WorldCat member libraries worldwide

Advances in food research( Book )

4 editions published in 1988 in English and held by 9 WorldCat member libraries worldwide

Advances in food research by E. M Mrak( Book )

2 editions published between 1986 and 1989 in English and held by 9 WorldCat member libraries worldwide

Sulfites in foods: uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity, and hypersensitivity; Maillard: nonenzymatic browning in food systems with special reference to the development of flavor; Postharvest changes in fruit cell wall; Soy sauce biochemistry; New protein foods: a study of a treatise
Advances in food research( Book )

4 editions published in 1984 in English and held by 8 WorldCat member libraries worldwide

Advances in food research( Book )

5 editions published in 1986 in English and held by 8 WorldCat member libraries worldwide

ADVANCES IN FOOD RESEARCH VOLUME 30
Food science and nutrition : now and the future : Bernard S. Schweigert Symposium: University of California, Davis Campus, May 13, 1987 by Bernard S. Schweigert Symposium( Book )

1 edition published in 1987 in English and held by 5 WorldCat member libraries worldwide

Focus on food science by B. S Schweigert( Book )

1 edition published in 1969 in English and held by 5 WorldCat member libraries worldwide

Nutritional significance and distribution of certain members of the vitamin B complex by Junius M McIntire( )

3 editions published in 1944 in English and held by 4 WorldCat member libraries worldwide

Advances in food research( Book )

1 edition published in 1958 in English and held by 3 WorldCat member libraries worldwide

ADVANCES IN FOOD RESEARCH VOLUME 8
Advances in food research by E. M Mrak( Book )

1 edition published in 1955 in English and held by 2 WorldCat member libraries worldwide

ADVANCES IN FOOD RESEARCH VOLUME 6
Advances in food research( Book )

1 edition published in 1962 in English and held by 2 WorldCat member libraries worldwide

Chemistry of color, flavor and odor changes of irradiating meat by American Meat Institute Foundation( Book )

1 edition published in 1955 in English and held by 2 WorldCat member libraries worldwide

Advances in Food Research, 32 by C. O Chichester( )

1 edition published in 1988 in English and held by 0 WorldCat member libraries worldwide

ADVANCES IN FOOD RESEARCH VOLUME 32
Carotenoids as Colorants and Vitamin A Precursors Technological and Nutritional Applications by George F Stewart( )

1 edition published in 1981 in English and held by 0 WorldCat member libraries worldwide

Carotenoids as Colorants and Vitamin A Precursors
Food texture and viscosity : concept and measurement by Malcolm C Bourne( )

1 edition published in 1982 in English and held by 0 WorldCat member libraries worldwide

Texture, viscosity, and food. Body - texture interactions. Principles of objective texture measurement. Practice of objective texture measurement. Viscosity and consistency. Sensory methods of texture and viscosity measurement. Selection of a suitable test procedure. Appendix: suppliers of texture and viscosity measuring instruments
Statistical methods in food and consumer research by Maximo C Gacula( )

1 edition published in 1984 in English and held by 0 WorldCat member libraries worldwide

Statistical Methods in Food and Consumer Research
Introduction to food science and technology by George F Stewart( )

1 edition published in 1982 in English and held by 0 WorldCat member libraries worldwide

Evolution of food processing. World food situation. Food quality an its measurements. Human nutrition and food science. Food processing and preservation. packaging food. Food safety and environmental sanitation. Food laws and regulations. Careers inf food science and technology
 
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Audience level: 0.58 (from 0.20 for Food textu ... to 0.93 for Nutritiona ...)

Advances in food research
Alternative Names
Schweigert, B. S.

Schweigert, Bernard S.

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Advances in food researchAdvances in food researchAdvances in food researchAdvances in Food Research, 32