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

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Sulfur Compounds in Foods (ACS Symposium Series 564) - edited by Cynthia J. Mussinan and Mary E. Keelan, American Chemical Society, 1994. $79.95 (ix + 301 pages) ISBN 0 8412 2943 0

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Trends in Food Science and Technology, Vol. 6, Iss. 12, 1995-12 ,pp. : 422-423

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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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Nutrition and Disease Update: Cancer - edited by Kenneth K. Carroll and David Kritchevsky, American Oil Chemists' Society Press, 1994. $50.00 (vii + 296 pages) ISBN 0 935315 49 7

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Trends in Food Science and Technology, Vol. 6, Iss. 8, 1995-08 ,pp. : 282-283

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Food Flavorings (2nd edn) - edited by P.R. Ashurst, Blackie, 1994. £75.00 (xvii + 332 pages) ISBN 0 7514 0228 1

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Trends in Food Science and Technology, Vol. 6, Iss. 5, 1995-05 ,pp. : 173-174

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