Abstract
Book review in this ArticleShelf Life Studies of Foods and Beverages. Edited by George Charalambous.Milk and Milk Products: Technology, Chemistry and Microbiology. By Alan H. Varnam & Jane P. Sutherland.Fish and Fish Products. 3rd Supplement to McCance & Widdowson's The Composition of Foods, 5th edition. By B. Holland, J. Brown & D.H. BussFood Industries Manual, 23rd edition. Edited by M.D. Ranken & R.C. Kill.Flavor Science: Sensible Principles and Techniques. Edited by Terry E. Acree & Roy Teranishi.New Food Product Development: From Concept to Marketplace. By Gordon W. Fuller.Food: the Definitive Guide. By Tom Coultate & Jill Davies.Cost‐Benefit Aspects of Food Irradiation Processing.
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