Abstract
Book Reviewed in this Article: Food Carbohydrates. Ed. by David R. Lineback and George E. Inglett. Developments in Dairy Chemistry, Vol. 1. Ed. by P. F. Fox. Advanced Sugar Chemistry: Principles of Sugar Stereochemistry. By Robert S. Shallenberger. Energy Management in Foodservice. By Nan and Kenneth Unklesbay. Food Service Sanitation Handbook. By Gerald and Nancy E. Cohen. Brown Sugar and Heatth. By I. I. Brekhman and T. F. Nesterenko, translated by J. H. Appleby. Dietary Fibre. Ed. by G. G. Birch and K. J. Parker. Recent Advances in Food Irradiation. Ed. by P. S. Elias and A. J. Cohen. Demulsification: Industrial Applications (Surfactant Science Series Vol. 13). By K.J. Lissant. Developments in Food Proteins, Vol. 2. Ed. by B. J. F. Hudson. Food Texture and Viscosity: Concept and Measurement. By M. C. Bourne. Sensory Quality in Foods and Beverages: Definition, Measurement and Control. Ed. by A. A. Williams and R. K. Atkin.
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