Book Reviews

Book Reviewed in this Article: Speiseeis. By Fritz Timm. Meade‐Chen Cane Sugar Handbook. Immunoassays in Food Analysis. Ed. by B. A. Morris and M. N. Clifford. Microbiology of Frozen Foods. Ed. by R. K. Robinson. Microbiology of Fermented Foods, 2 volumes. Ed. by B. J. B. Wood. Health or Hoax? The Truth about Health Foods and Diets. By Arnold E. Bender. Spray Drying Handbook. 4th edn. Ed. by K. Masters. Food Analysis: Principles and Techniques. Vol. 3. Biological Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker. Basic Science for Food Studies. Ed. by V.L. Brownsell, C. J. Griffith and Eleri Jones. Sensory Evaluation Practices. By Herbert Stone and Joel L. Sidel. Trends in Modern Meat Technology. Ed. by B. Krol, P.S. van Roon and J.H. Houben. Functional Properties of Food Components. Ed. by Yeshajahu Pomeranz. Food Allergy. Ed. by Patricia Scowen, Gisela Medhurst and Jill Leslie. Toxigenic Fungi ‐ Their Toxins and Health Hazard. Ed. by H. Kurata and Y Ueno.