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BOOK REVIEWS
Publication year - 2000
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2000.tb00045.x
Subject(s) - citation , library science , chemistry , computer science
Book Reviews in this Article: SUBCELLULAR BIOCHEMISTRY, Vol. 30, FAT‐SOLUBLE VITAMINS. Edited by Peter J. Quinn and Valerian E. Kagan, Plenum Press, New York, 233 Spring Street, New York, NY 10013, 533 pp. $139.50. ISBN 0–306–45846–2. Chromatography and Capillary Electrophoresis in Food Analysis by H. Sorenson, S. Sorenson, C. Bjergegaard and S. Michaelsen, RSC Food Analysis Monographs, Royal Society of Chemistry, Cambridge (GBR). ISBN 0–85404–561–9. 1999.470 pp. Hardcover. Illustrated. 59.90 £. COLORANTS. F.J. Francis. Eagon Press Handbook Series, American Association of Cereal Chemists, St. Paul, MN. 1999. ISBN 1–891127–0–4.144 pp. Softcover, Illustrated. $59. FUNCTIONAL PROPERTIES OF FOOD MACROMOLECULES. 2nd Edition. Edited by S.E. Hill, D.A. Ledward and J. R. Mitchell. 1998. Chapman and Hall, Aspen Publishers, Gaithersburg, MD. 348 pp. ISBN 0–7514–0421–7. Hardcover. $160. HAZARDOUS PROPERTIES OF CHEMICAL SUBSTANCES. Pradyot Patnaik, Second Edition. Wiley Interscicnce, New York. 984 pp. ISBN 0471291757. Hardcover $149.