Book reviews

Economics of Food Processing in the United States. Edited by C. O. McCorkle Plenty and Want. By J. Burnett Biscuits, Cookies and Crackers, vol. 2. The biscuit making process. By N. Almond Process Engineering in the Food Industry: Developments and Opportunities . Edited by R. W. Field & J. A. Howell Principles and Practice of Chromatography. Ellis Horwood series in Analytical Chemistry. By B. Ravindranath Wheat: Chemistry and Technology, vols. 1 and 2. Edited by Y. Pomeranz Postharvest: An Introduction to the Physiology and Handling of Fruit and Vegetables. By R. B. H. Wills, W. B. McGlasson, D. Graham Micronutrients in milk and milk based food products. Edited by E. Rennar International Food Regulation Handbook—Policy, Science and Law. Edited by R. D. Middlekauff & P. Shubik Developments in Food Preservation, vol. 5. Edited by S. Thorne Essential Food Hygiene. By R. J. Donaldson Dichlorvos: The WHO Environmental Health Criteria Series No. 79Evaluation of Certain Food Additives and Contaminants. World Health Organization Technical Report Series 776Cypermethrin: The WHO Environmental Health Criteria Series No. 82.DDT and its Derivatives: The WHO Environmental Health Criteria Series No. 83.2,4‐Dichlorophenoxyacetic Acid (2,4‐D): The WHO Environmental Health Criteria Series No. 84Lead: The WHO Environmental Health Criteria Series No. 85Mercury: The WHO Environmental Health Criteria Series No. 85.