Muscle Foods: Meat, Poultry and Seafood Technology - edited by Donald M. Kinsman, Anthony W. Kotula and Burdette C. Breidenstein, Chapman & Hall, 1994. £55.00 (xiv + 573 pages) ISBN 0 412 98641 8

By Rogers R.W.  

Trends in Food Science and Technology, Vol. 6, Iss. 3, 1995-03 ,pp. : 100-100

Elsevier

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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

Elsevier

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A Colour Guide to Cheese and Fermented Milks - edited by Richard K. Robinson, Chapman & Hall, 1994. £75.00 (xii + 187 pages) ISBN 0 412 39420 0

By Olano A.  

Trends in Food Science and Technology, Vol. 6, Iss. 11, 1995-11 ,pp. : 381-381

Elsevier

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Minimally Processed Refrigerated Fruits and Vegetables - edited by Robert C. Wiley, Chapman & Hall, 1994. £59.00 (xi + 368 pages) ISBN 0 412 05571 6

By Ooraikul B.  

Trends in Food Science and Technology, Vol. 6, Iss. 2, 1995-02 ,pp. : 67-67

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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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