BOOK REVIEWS

Book reviewed in this article: Recent Advances in the Chemistry and Technology of Fats and Oils Edited by R.J. Hamilton and A. Bhati. Naturally Occurring Carcinogens of Plant Origin: Toxicology, Pathology and Biochemistry. Edited by I. Hirono. Warmed‐Over Flavor of Meat. Edited by Allen J. St. Angelo and Milton E. Bailey. Statistical Procedures in Food Research. Edited by J.R. Piggott. Developments in Food Preservation. Edited by Stuart Thorne. Water Activity: Theory and Applications to Food. Edited by L.B. Rockland and L.R. Beuchat. Food Biotechnology ‐ 1. Edited by R.D. King and P.S.J. Chettam. Corn: Chemistry and Technology. Edited by S.A. Watson and P.E. Ramstad. PIGMENTS IN FRUITS by Jeanna Gross.