Book reviews

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.