Lipids in Food Flavors (ACS Symposium Series 558) - edited by Chi-Tang Ho and Thomas G. Hartman, American Chemical Society, 1994. $89.95 (ix + 333 pages) ISBN 0 8412 2922 8

By Hammond E.G.  

Trends in Food Science and Technology, Vol. 6, Iss. 4, 1995-04 ,pp. : 142-142

Elsevier

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Thermally Generated Flavors: Maillard, Microwave and Extrusion Processes (ACS Symposium Series 543) - edited by Thomas H. Parliment, Michael J. Morello and Robert J. McGorrin, American Chemical Society, 1994. $109.95 (x + 492 pages) ISBN 0 8412 2742 X

By Tressl R.  

Trends in Food Science and Technology, Vol. 6, Iss. 11, 1995-11 ,pp. : 384-384

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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

By Jongen W.M.F.  

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

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Food Analysis: Theory and Practice (3rd edn); Introduction to the Chemical Analysis of Foods - by Yeshajahu Pomeranz and Clifton E. Meloan, Chapman & Hall, 1994. £49.00 (xiv + 778 pages) ISBN 0 412 98551 9; edited by S. Suzanne Nielsen, Jones and Bartlett Publishers, 1994. £29.95/$57.50 (xiv + 530 pages) ISBN 0 86720 826 0

By Jorgensen S.S.  

Trends in Food Science and Technology, Vol. 6, Iss. 1, 1995-01 ,pp. : 32-33

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Rancidity in Foods (3rd edn) - edited by J.C. Allen and R.J. Hamilton, Blackie, 1994. £69.00 (xiv + 290 pages) ISBN 0 7514 0219 2

By Schaich K.M.  

Trends in Food Science and Technology, Vol. 6, Iss. 9, 1995-09 ,pp. : 318-319

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