Book Review

Book Reviews in this article. A Practical Guide to Enzymology , Clarence H. Suelter. Rice: Chemistry and Technology , 2nd edition, Edited by B.O. Juliano. Fungi and Food Spilage , Edited by John I. Pitt and Alisa D. Hocking. Gums and Stabilizers for the Food Industry 3 , Edited by G.O. Phillips, D.J. Wedlock and P.A. Williams. Developments in Meat Science ‐ 3 , Edited by Ralston Lawrie. Biochemical Identification of Meat Species. , Edited by R.L.S. Patterson. COFFEE: Volume 1 ‐ Chemistry , Edited by R.J. Clarke and R. Macrae. Handbook of Food and Beverage Stability , Edited by George Charalambous. The Shelf Life of Foods and Beverages , Edited by George Charalambous. Role of Chemistry in the Quality of Processed Food , Edited by Owen R. Fennema, Wei Hsien Chang and Cheng‐Yi Lii. Analysis of Oils and Fats , Edited by R.J. Hamilton and J.B. Rossell. Methods in Enzymology, Vitamins and Coenzymes, Volume 122, Part G, 456 pp. and Methods in Enzymology, Vitamins and Coenzymes, Volume 123, Part H. 476 pp. Edited by F. Chytil and D.B. McCormick. Methods in Enzymology . Volume 118, Plant Molecular Biology, Edited by Arthur Weissbach and Herbert Weissbach. The Polysaccharides , Vol. 3, Edited by Gerald O. Aspinall. Functional Properties of Food Macromolecules , Edited by J.R. Mitchell and D.A. Ledward.