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

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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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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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Maximum Residue Levels of Veterinary Medicines in Relation to Food Safety: European Community Legislation and Ethical Aspects

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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

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

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