WorldCat Identities

Schweigert, B. S.

Overview
Works: 46 works in 86 publications in 2 languages and 767 library holdings
Genres: Conference proceedings 
Roles: Editor
Classifications: TX531, 664.117
Publication Timeline
Key
Publications about  B. S Schweigert Publications about B. S Schweigert
Publications by  B. S Schweigert Publications by B. S Schweigert
Most widely held works by B. S Schweigert
The science of meat and meat products by American Meat Institute Foundation ( Book )
23 editions published between 1971 and 1994 in 3 languages and held by 459 WorldCat member libraries worldwide
Sección I. La ciencia básica de la carne: La estructura del músculo; Química de los tejidos animales; Proteínas; Grasas; Carbohidratos; Compuestos inorgánicos; Agua, La función muscular y los cambios postmortem; Los pigmentos de la carne; Microbiología y parasitología de la carne; Microbiología; Parasitología; Contenido en nutrientes y valor nutritivo de la carne y los productos cárnicos; Características organolépticas de la carne; Factores sensoriales y evaluación; Química del aroma y sabor de la carne. Sección II. La ciencia del procesado de la carne: Características de calidad del músculo como alimento; La conservación de la carne; Comportamiento funcional de los componentes de la carne durante el procesado; Las carnes curadas y su procesado; Productos embutidos y los productos cárnicos; Subprodutos cárnicos y su utilización; Grasas cárnicas; Piensos; Pieles y cueros; Tripas naturales; Subproductos farmacêuticos y de diagnóstico; Higiene y sanidad; Conceptos y sistemas de control de calidad
Advances in food research ( )
4 editions published in 1987 in English and held by 42 WorldCat member libraries worldwide
Advances in food research ( )
4 editions published in 1988 in English and held by 35 WorldCat member libraries worldwide
Advances in food research ( )
5 editions published in 1986 in English and held by 35 WorldCat member libraries worldwide
Advances in food research ( )
4 editions published in 1984 in English and held by 34 WorldCat member libraries worldwide
Food and agricultural research opportunities to improve human nutrition ( Book )
1 edition published in 1986 in English and held by 34 WorldCat member libraries worldwide
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 17 WorldCat member libraries worldwide
Carotenoids as Colorants and Vitamin A Precursors
Introduction to food science and technology by George F Stewart ( )
1 edition published in 1982 in English and held by 17 WorldCat member libraries worldwide
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers
Advances in Food Research, 32 by C. O Chichester ( )
1 edition published in 1988 in English and held by 9 WorldCat member libraries worldwide
ADVANCES IN FOOD RESEARCH VOLUME 32
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
Food texture and viscosity concept and measurement by Malcolm C Bourne ( )
1 edition published in 1982 in English and held by 7 WorldCat member libraries worldwide
Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now
Focus on food science by B. S Schweigert ( Book )
1 edition published in 1969 in English and held by 5 WorldCat member libraries worldwide
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
Advances in food research by E. M Mrak ( Book )
1 edition published in 1958 in English and held by 3 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 3 WorldCat member libraries worldwide
Cold sterilization of meat ( Book )
1 edition published in 1954 in English and held by 2 WorldCat member libraries worldwide
Advances in food research, vol. 12 by C. O Chichester ( Book )
1 edition published in 1963 in English and held by 2 WorldCat member libraries worldwide
Irradiation preservation of food teleconference ( Visual )
1 edition published in 1985 in English and held by 2 WorldCat member libraries worldwide
Live interactive teleconference with panelists discussing the subject from these perspectives: the technology, safety of the process and products, consumer responses, and nutrient considerations. A 5 minute video introduces the topic before the panelists begin and questions and answers follow
Advances in food research by E. M Mrak ( Book )
1 edition published in 1955 in English and held by 2 WorldCat member libraries worldwide
 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.65 (from 0.37 for Advances i ... to 1.00 for Food scien ...)
Alternative Names
Schweigert, B. S.
Schweigert, Bernard S.
Languages
English (51)
Spanish (7)
Covers