Book Reviews

Book Reviews in this Article Flavour of Distilled Beverages: Origin and Development. Ed. by J.R. Piggott. Chichester: Ellis Horwood, 1983. Dairy Chemistry and Physics. By P. Walstra and R. Jenness. New York: John Wiley, 1984. Testing Methods in Food Microbiology. Ed. by Istvan Kiss. Amsterdam: Elsevier, 1984. Food Microbiology. Ed. by A.H. Rose. (Economic Microbiology, Volume 8) London: Academic Press, 1983. Coffee: Botany, Biochemistry and Production of Beans and Beverage. Ed. by M.N. Clifford and K.C. Willson. Beckenham: Croom Helm, 1985. Food Analysis: Principles and Techniques. Volume 2. Physicochemical Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker. New York: Marcel Dekker, 1984. Glucose syrups: Science and Technology. Ed. by S.Z. Dziedzic and M.W. Kearsley. Barking: Elsevier Applied Science, 1984. POIRM Technology ISSN 0127 0257. No. 9. The Practice of Frying. By Kurt G. Berger. Hydrogenation. By M.S.A. Kheiri. No. 11. Citric Acid in the Processing of Oils and Fats. By K.S. Law and K.G. Berger.