Book reviews

Book Reviewed in this Article: Changing Food Technology. Edited by Manfred Kroger and Ralph Shapiro Coffee, Volume 5, Related Beverages. Edited by R. J. Clarke and R. Macrae Computer Control in the Process Industries. By Brian Roffel and Patrick Chin Developments in Food Preservation, Volume 4. Edited by S. Thorne Development in Food Proteins, Volume 5. Edited by B. J. F. Hudson Energy in Food Processing, Volume 1, Edited by R. P. Singh. Amsterdam Food Structure and Behaviour. Edited by J. M. V. Blanshard and P. Lillford Food Toxicology. Part A, Principles and Concepts; Part B, Contaminants and Additives (Food Science and Technology Series/26). By Jose M. Concon Modern Carbohydrate Chemistry. By Roger Binkley. New York: Marcel Dekker Phage Ecology. Edited by S. M. Goyal, C. P. Gerba and G. Bitton Polymers as Materials for Packaging. By J. Stepek, V. Duchacek, D. Cyrda, J. Horacek and M. Sipek Postharvest Physiology of Vegetables. Edited by J. Weichmann Quantity Food Sanitation. Edited by Karla Longree and Gertrude Armbruster Regulating Pesticides in Food: The Delaney Paradox. By the Committee on Scientific and Regulatory Issues