Book review

Manuals of Food Quality Control. 10. Training in Mycotoxins Analysis. FAO Food and Nutrition Paper 14/10. Food and Agriculture Organization of the United Nations, Via delle terme di Caracalla, 00100 Rome, Italy, 1990, 113 pp. US distributor: UNIPUB, 4611‐F Assembly Drive, Lanham, MD 20706–4391. $14.50 + postage and handling.

Seafood: Effects of Technology on Nutrition. C. M. Pigott and B. W. Tucker. Marcel Dekker, Inc., New York. 1990. 384 pages, $89.75.     

Book review

THE BIOTECHNOLOGY OF MALTING AND BREWING. J.S. Hough. Cambridge University Press, 510 North Avenue, New Rochelle, NY 10801. 168 PP. 1985. $39.50.

“Biotechnology in Food Processing”; Harlander, S.K. and Labuza, T.P. Noyes Publications, Mill Road, Park Ridge, NJ 07656, USA 323 PP, 1986, $48 (US)

“Food Biotechnology”; 664 pages, (1987). Edited by Dietrich Knorr. Published by Marcel Oekker, Inc., New York, NY.     

Book review

Book reviewed in this article: Sensory Evaluation Techniques, 4th edition Authors: Morten C. Meilgaard, B. Thomas Carr and Gail Vance Civille     

Book review

Packaging Foods with Plastics, by Wilmer A. Jenkins and James P. Harrington. Published by Technomic Publishing Company, Lancaster, PA, 1991, 326 pp. 6×9 hardcover, $75.00. A brochure describing the book is available from the publisher on request.

Principles and Practices for the Safe Processing of Foods, Edited by David A. Shapton and Norah F. Shapton. Butterworth‐Heinemann, Ltd., Halley Court, Jordan Hill, Oxford OX28EJ. 1991, 457 pp.

Food and Packaging Interactions II. Edited by Sara J. Risch and Joesph H. Hotchkiss. American Chemical Society Symposium Series, Washington, DC. 1991, 250 pp., $59.95.     

Book review

Food Choice, Acceptance and Consumption. H. L. Meiselman and H. J. H. MacFie, editors. Chapman & Hall, New York, 1996. 416 pages, illus. Hardback, $145.00.