Abstract
Book Reviewed in this Article:Principles of Plant Biotechnology: An Introduction to Genetic Engineering in Plants. By S.H. Mantell, J.A. Matthews & R.A. McKee.Quality Control in the Food Industry, Volume 1. 2nd edn. Ed by S. M. Herschdoerfer.An Evaluation of the Role of Microbiological Criteria for Food and Food Ingredients.Sensory Evaluation of Food: Statistical Methods and Procedures. By Michael O'Mahony.Intestinal Microbiology. By B.S. Drasar and P.A. Barrow.Common Fragrance and Flavor Materials: Preparation, Properties and Uses. By Kurt Bauer and Dorothea Garbe.Digestibility and Amino Acid Availability in Cereals and Oilseeds. Edited by John W. Finley & Daniel T. Hopkins.Fungi and Food Spoilage. By John I. Pitt and Ailsa D. Hocking.Introduction to Food‐borne Fungi. By Robert A. Samson, Ellen S. Hoekstra, Connie A.N. van Oorschot and others.
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