Food Colloids: Fundamentals of Formulation - Edited by E. Dickinson and R. Miller, The Royal Society of Chemistry, Cambridge, 2001. £79.50 (424 pages), ISBN 0-85404-850-2

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Foods and Packaging Materials - Chemical Interactions - edited by Paul Ackermann, Margaretha Jagerstad and Thomas Ohlsson, The Royal Society of Chemistry, 1995. £45.00 (vxii + 231 pages) ISBN 0 85404 720 4

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Food Microbiology - by M.R. Adams and M.O. Moss, Royal Society of Chemistry, 1995 £22.50 (xiii + 398 pages) ISBN 0 85404 509 0

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Food Phytochemicals for Cancer Prevention II: Teas, Spices and Herbs (ACS Symposium Series 547) - edited by Chi-Tang Ho, Toshihiko Osawa, Mou-Tuan Huang and Robert T. Rosen, American Chemical Society, 1994. $89.95 (xii + 370 pages) ISBN 0 8412 2769 1

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Trends in Food Science and Technology, Vol. 6, Iss. 6, 1995-06 ,pp. : 216-217

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Nigel Halford and Angela Karp (Editors), Energy Crops: Royal Society of Chemistry, London [part of the RSC Energy and Environment Series, 426pp, 18 chapters]

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