Abstract
Book Reviewed in this Article:Progress in Food Preparation Processes. Proceedings of an IUFoST Symposium held in HalmstadBrewing Science, Volume 3. Edited by J.R.A. PoolackDictionary of Microbiology and Molecular Biology. By P. Singleton and D. Sainsbury. ChichesterEssays in Agricultural and Food Microbiology. Edited by J. R. Norris and G. L. PettipherFlavour Science and Technology. Edited by M. Martens, G. A. Dalen and H. RusswurmFood Biotechnology. Edited by Dietrich KnorrFood Product–Package CompatibilityHandbook of Dietary Fibre : An Applied Approach. By Mark L. DreherIntroduction to Modern Virology, 3rd edition. By N. J. Dimmock and S. B. PrimroseReduction of Losses of Cured Fish in the Tropics–Guide for Extension WorkersToxicological Evaluation of Certain Food Additives and Contaminants. WHO Food Additives SeriesMembrane Filter Food Microbiology. By Anthony N. Sharpe and Pearl I. Peterkin
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