Abstract
Books review in this article:The Technology of Extrusion Cooking. Edited by N.D. FrameMeasurement of Food Preferences. Edited by H.J. McFie and D.M.H. ThomsonNutrition in the ‘90s: Current Controversies and Analysis. Volume 2. Edited by Frank N. Kotsonis and Maureen A. MackeySafety and Nutritional Adequacy of Irradiated Food. By the World Health OrganizationRancidity in Foods, 3rd edn. Edited by J.C. Allen and R.J. HamiltonAdvanced Dairy Chemistry. Volume 2: Lipids. 2nd edn. Edited by P.F. FoxMinimally Processed Refrigerated Fruits and Vegetables. Edited by Robert C. WileyMaillard Reactions in Chemistry, Food, and Health. Edited by T.P. Labuza et al.Human Medicinal Agents from Plants. Edited by A. Douglas Kinghorn and Manuel F. BalandrinConcentrated and Dried Dairy Products. By Marijana Carić.Food Packaging and Preservation. Edited by M. Mathlouthi.Agricultural Economics and Agribusiness. By Gail L. Cramer and Clarence W. Jensen.Viral Infections of the Gastrointestinal Tract. 2nd Edn. Edited by Albert Z. KapikianSynergy. Edited by Gordon G. Birch and Geoffrey Campbell‐PlattDietary Fibre and Related Substances. By I.T. Johnson and D.A.T. SouthgateThe Lipid Handbook. 2nd Edn. Edited by Frank D. Gunstone, John L. Harwood and Fred B. PadleyFunctional Foods: Designer Foods, Pharmafoods, Nutraceuticals. Edited by Israel GoldbergIntroduction to Food Toxicology. By Takayuki Shibamoto and Leonard F. BjeldanesPhospholipid Handbook. Edited by Gregor CevcShelf Life Evaluation of Foods. Edited by C.M.D. Man and A.A. JonesThe Canning of Fish and Meat. Edited by R.J. Footitt and A.S. LewisIntegrated Solid Waste Management. By P.R. White, M. Franke and P. HindleFermented Meats. Edited by G. Campbell‐Platt and P.E. CookCurrent Good Manufacturing Practices/Food Plant Sanitation. 2nd Edn. By Wilbur A. GouldMycotoxins in Grain: Compounds Other than Aflatoxin. Edited by J.D. Miller and H.L. TrenholmBiochemistry of Milk Products. Edited by A.T. Andrews and J. VarleyFood Dehydration: A Dictionary and Guide. By J.G. Brennan
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