WorldCat Identities

Schweigert, B. S.

Overview
Works: 43 works in 99 publications in 2 languages and 1,000 library holdings
Genres: Conference papers and 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 )

31 editions published between 1971 and 1994 in 3 languages and held by 477 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
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 by E. M Mrak( Book )

4 editions published between 1986 and 1989 in English and held by 10 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 1988 in English and held by 9 WorldCat member libraries worldwide

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 )

1 edition published in 1963 in English and held by 7 WorldCat member libraries worldwide

ADVANCES IN FOOD REASEARCH V12
Focus on food science by B. S Schweigert( Book )

2 editions published in 1969 in English and held by 6 WorldCat member libraries worldwide

Advances in food research( Book )

4 editions published in 1986 in English and held by 6 WorldCat member libraries worldwide

ADVANCES IN FOOD RESEARCH VOLUME 30
Nutritional significance and distribution of certain members of the vitamin B complex by Junius M McIntire( )

4 editions published in 1944 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( Book )

1 edition published in 1958 in English and held by 5 WorldCat member libraries worldwide

Advances in food research( Book )

1 edition published in 1966 in English and held by 5 WorldCat member libraries worldwide

ADVANCES IN FOOD RESEARCH V15
Advances in food research( Book )

1 edition published in 1955 in English and held by 3 WorldCat member libraries worldwide

ADVANCES IN FOOD RESEARCH VOLUME 6
Chemistry of color, flavor and odor changes of irradiating meat by American Meat Institute Foundation( Book )

2 editions published between 1954 and 1955 in English and held by 3 WorldCat member libraries worldwide

Introduction to food science and technology by George F Stewart( Book )

3 editions published between 1982 and 2012 in English and held by 2 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
Carotenoids as colorants and vitamin A precursors : technological and nutritional applications by George F Stewart( Book )

2 editions published in 1981 in English and held by 1 WorldCat member library 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

Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous flow, and sensory methods for measuring texture and viscosity. An appendix lists
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
 
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Audience level: 0.59 (from 0.13 for Food textu ... to 0.90 for Nutritiona ...)

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

Schweigert, Bernard S.

Languages
English (64)

Spanish (10)

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