Book Reviews

Book review in this Article Food Extrusion Science and Technology. Edited by J.L. Kokini, Chi‐Tang Ho & M.V. Karwe. Food Labelling Data for Manufacturers. Prepared by the Royal Society of Chemistry and the Ministry of Agriculture, Fisheries and Food. Fatty Acids in Foods and Their Health Impications. Edited by Ching‐Kuang Chow. Dairy Science and Technology Handbook. Edited by Y.H. Hui. Technology of Reduced‐Additive Foods. Edited by J. Smith. Rice Process Technology. By S. Bandyopadhyay & N.C. Roy. Exploitation of Microorganisms. Edited by D. Gareth Jones. Antimicrobials in Foods, 2nd edition. Edited by P. Michael Davidson & Alfred Larry Branen. Lactic Acid Bacteria. Edited by Seppo Salminen & Atte von Wright. Safeguarding Food Quality. Edited by H. Sommer, B. Petersen & P.V. Wittke. Food Poisoning and Food Hygiene, 6th edition. Betty C. Hobbs & Diane Roberts. Mil and Dairy Products. Edited by Ionel Rosenthal. Biotechnological Innovations in Food Processing. Edited by Open Universiteit, Netherlands & Thames Polytechnic. Flexible Food Packaging Questions and Answers. Edited by Arthur Hirsch. Feeding and the texture of Food. Edited by J.F.V. Vincent & P.J Lillford. Encyclopaedia of Food Science and Technology (4 volumes). Edited by Y.H. Hui. Human Nutrition A Continuing Debate. Edited by M. Eastwood, C. Edwards & D. Parry.