BOOK REVIEWS

Book reviewed in this article: FOOD PROTEINS: PROPERTIES AND CHARACTERIZATION, Edited by S. Nakai and H.W. Modler ENZYMATIC BROWNING AND ITS PREVENTION, Edited by Chang Y. Lee and John R. Whitaker. FRUIT FLAVORS, BIOGENESIS, CHARACTERIZATION, AND AUTHENTICATION, Edited by Roussell L. Rouseff and Margaret M. Leahy GENETICALLY MODIFIED FOODS—SAFETY ISSUES, Edited by Karl‐Heinz Engel, Gary R. Takeoka and Roy Teranistri LIGHT‐ACTIVATED PEST CONTROL, Edited by James R. Heitz and Kelsey R. Downum TECHNOLOGY TRANSFER: MAKING THE MOST OF YOUR INTELLECTUAL PROPERTY, by N. Sullivan THERMODYNAMIC THEORY OF SITE‐SPECIFIC BINDING PROCESSES IN BIOLOGICAL MACROMOLECULES, Enrico DiCera FOOD CHEMISTRY, Third Edition, Edited by Owen R. Fennema, Marcel Dekker.