Book reviews |
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Abstract: | Book Reviewed in this Article: Umami: A Basic Taste. Edited by Y. Kawamura and M. R. Kare An Introduction to Tropical Food Science . By H. G. Muller. Food Legislative System of the UK . By S. J. Fallows. Fish Smoking and Drying: The Effect of Smoking and Drying on the Nutritional Properties of Fish . Edited by J. R. Fatty Acids in Industry . Edited by R. W. Johnson and E. Fritz. Handbook on Anaerobic Fermentations . Edited by Larry E. Erickson and Daniel Yee-Chak Fung. Crystallization and Polymorphism of Fats and Fatty Acids . Edited by Nissin Garti and Kiyotaka Sato. Zinc in Human Biology Edited by C. F. Mills. Food Irradiation . By WHO/FAO. |
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