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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Trends in Food Science and Technology, Vol. 6, Iss. 12, 1995-12 ,pp. : 424-424

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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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Trends in Food Science and Technology, Vol. 13, Iss. 11, 2002-11 ,pp. : 385-385

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Food Microbiology: Fundamentals and Frontiers (2nd edn) - edited by M. P. Doyle, L. R. Beuchat, T. J. Montville, ASM Press, September 2001 $195 (hardback, 872 pages) ISBN: 1-55581-208-2

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Quality and Accessibility of Food-related Data - edited by Heather Greenfield, AOAC International, 1995. £68.00 (N. America)/$74.00 (elsewhere) (xi + 311 pages) ISBN 0 935584 56 0

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Trends in Food Science and Technology, Vol. 6, Iss. 12, 1995-12 ,pp. : 421-421

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Life-Cycle Assesment: Inventory Guidelines and Principles; Food Industry and the Environment: Practical Issues and Cost Implications - B.W. Vigon, D.A. Tolle, B.W. Cornaby, H.C. Latham, C.L. Harrison, T.L. Boguski, R.G. Hunt and J.D. Sellers, Lewis Publihers, 1994. £37.00 (xvii + 113 pages) ISBN 1 56670 015 9; edited by J.M. Dalzell, Blackie, 1994. £ (xxi + 405 pages) ISBN 0 7514 0031 9

By Brown D.J.  

Trends in Food Science and Technology, Vol. 6, Iss. 1, 1995-01 ,pp. : 30-31

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