BOOK REVIEW INDEX - Vol. 21

Advances in Meat Research, Volume 2. Meat andPoultry Microbiology. p. 139.

Analytical Methods for Pesticide Residues in Foods.p.40.

Applications of Mass Spectrometry in Food Science.p.470.

Autoxidation of Unsaturated Lipids. p. 142.Cereals in a European Context. p. 139.Changing Food Technology - Innovation and the

Communications: Partners for Progress in the FoodIndustry. p. 141.

Cheese Starters - Development and Application ofthe Lewis System. p. 357.

Cheesemaking Science and Technology. p. 143.Color Chemistry: Synthesis, Properties and Applica-

tions of Organic Dyes and Pigments. p. 243.Computer Technology and the Law in Canada. p. 40.Corn: Chemistry and Technology. p. 41.Detergency. Theory and Technology. p. 140.Developments in Food Preservation - 4. p. 468.Developments in Food Proteins - 5. p. 467.Electrophoresis '86. p. 358.Elimination of Pathogenic Organisms From Meat and

Poultry. p. 359.Enzymes and Their Role in Cereal Technology. p. 42.Flow Measurement for Engineers and Scientists.

p.467.Food and Beverage Mycology. 2nd edition. p. 469.Food Biotechnology. Volume. 1. p. 468.Food Engineering and Process Applications. Volume

1. p. 41.Food Engineering and Process Applications. Volume

2. p. 139Food Factories - Processes, Equipment, Costs.

p. 141.Food Packaging and Preservation. p. 357.Food Product - Package Compatibility Proceedings

p. 140.Food Structure and Behavior. p. 468.

Food Texture: Instrumental and Sensory Measure­ment. p. 41.

Food Toxicology - Part A: Principles and Concepts.p.360.

Food Toxicology - Part B: Contaminants and Addi-tives. p. 360.

Food, Health and the Consumer. p. 242.Fundamentals of Biotechnology. p. 469.Handbook of Dietary Fiber: An Applied Approach,

p.244.Handbook of Industrial Drying. p. 39.Modern Cereal Science and Technology. p. 143.Natural Toxicants in Food, Progress and Prospects.

p.244.Naturally Occurring Carcinogens of Plant Origin: Tox­

icology, Pathology and Biochemistry. p. 40.Near-Infrared Technology in the Agricultural and

Food Industries. p. 469.Nutritional Toxicology, Volume 11. p. 42.On Food and Cooking. The Science and Lore of the

Kitchen. p. 358.Physical Properties of Foods and Food Processing Sys­

tems. p. 469.Postharvest Physiology of Vegetables. p. 142.

Quality Control in the Food Industry. Volume 3.p. 141.

Recent Advances in Chemistry and Technology of Fatsand Oils. p. 467.

Response Surfaces: Designs and Analysis. p. 140.Seafoods and Fish Oils in Human Health and Disease.

p.358.Statistical Procedures in Food Research. p. 242.The Alveograph Handbook. p. 468.The Food Consumer. p. 143.The Microbiology of Poultry Meat Products. p. 357.The Viable Count. Quantitative and Environmental

Aspects. p. 470.TrAC Trends in Analytical Chemistry. p. 243.

INDEX OF ADVERTISERS

Acadia UniversityCanada Packers Inc., Edible Oils Div.Centre de recherche alimentaires de St-HyacintheDaminco Inc.Diversified Research Laboratories LimitedDixie Canner Equipment CompanyFirmenich of Canada LimitedFoodSearch Inc.Griffith LaboratoriesGrinsted Products Inc.Hoffmann-LaRoche LimitedMarine Institute

McCain FoodsMicro-Chem Laboratory Inc.Nacan Products LimitedNestle Enterprises Ltd., Stouffers Div.Ontario Centre for Farm Machinery and

Food Processing TechnologyPillsbury Canada LimitedSt. Lawrence Starch Company LimitedStange Canada Inc.Universite de MontrealUniversity of GuelphUniversity of Saskatchewan

Copyright ~ 1988 Canadian Institute of Food Science and Technology

570

BOOK REVIEW INDEX - Vol. 21

Advances in Meat Research, Volume 2. Meat andPoultry Microbiology. p. 139.

Analytical Methods for Pesticide Residues in Foods.p.40.

Applications of Mass Spectrometry in Food Science.p.470.

Autoxidation of Unsaturated Lipids. p. 142.Cereals in a European Context. p. 139.Changing Food Technology - Innovation and the

Communications: Partners for Progress in the FoodIndustry. p. 141.

Cheese Starters - Development and Application ofthe Lewis System. p. 357.

Cheesemaking Science and Technology. p. 143.Color Chemistry: Synthesis, Properties and Applica-

tions of Organic Dyes and Pigments. p. 243.Computer Technology and the Law in Canada. p. 40.Corn: Chemistry and Technology. p. 41.Detergency. Theory and Technology. p. 140.Developments in Food Preservation - 4. p. 468.Developments in Food Proteins - 5. p. 467.Electrophoresis '86. p. 358.Elimination of Pathogenic Organisms From Meat and

Poultry. p. 359.Enzymes and Their Role in Cereal Technology. p. 42.Flow Measurement for Engineers and Scientists.

p.467.Food and Beverage Mycology. 2nd edition. p. 469.Food Biotechnology. Volume. 1. p. 468.Food Engineering and Process Applications. Volume

1. p. 41.Food Engineering and Process Applications. Volume

2. p. 139Food Factories - Processes, Equipment, Costs.

p. 141.Food Packaging and Preservation. p. 357.Food Product - Package Compatibility Proceedings

p. 140.Food Structure and Behavior. p. 468.

Food Texture: Instrumental and Sensory Measure­ment. p. 41.

Food Toxicology - Part A: Principles and Concepts.p.360.

Food Toxicology - Part B: Contaminants and Addi-tives. p. 360.

Food, Health and the Consumer. p. 242.Fundamentals of Biotechnology. p. 469.Handbook of Dietary Fiber: An Applied Approach,

p.244.Handbook of Industrial Drying. p. 39.Modern Cereal Science and Technology. p. 143.Natural Toxicants in Food, Progress and Prospects.

p.244.Naturally Occurring Carcinogens of Plant Origin: Tox­

icology, Pathology and Biochemistry. p. 40.Near-Infrared Technology in the Agricultural and

Food Industries. p. 469.Nutritional Toxicology, Volume 11. p. 42.On Food and Cooking. The Science and Lore of the

Kitchen. p. 358.Physical Properties of Foods and Food Processing Sys­

tems. p. 469.Postharvest Physiology of Vegetables. p. 142.

Quality Control in the Food Industry. Volume 3.p. 141.

Recent Advances in Chemistry and Technology of Fatsand Oils. p. 467.

Response Surfaces: Designs and Analysis. p. 140.Seafoods and Fish Oils in Human Health and Disease.

p.358.Statistical Procedures in Food Research. p. 242.The Alveograph Handbook. p. 468.The Food Consumer. p. 143.The Microbiology of Poultry Meat Products. p. 357.The Viable Count. Quantitative and Environmental

Aspects. p. 470.TrAC Trends in Analytical Chemistry. p. 243.

INDEX OF ADVERTISERS

Acadia UniversityCanada Packers Inc., Edible Oils Div.Centre de recherche alimentaires de St-HyacintheDaminco Inc.Diversified Research Laboratories LimitedDixie Canner Equipment CompanyFirmenich of Canada LimitedFoodSearch Inc.Griffith LaboratoriesGrinsted Products Inc.Hoffmann-LaRoche LimitedMarine Institute

McCain FoodsMicro-Chem Laboratory Inc.Nacan Products LimitedNestle Enterprises Ltd., Stouffers Div.Ontario Centre for Farm Machinery and

Food Processing TechnologyPillsbury Canada LimitedSt. Lawrence Starch Company LimitedStange Canada Inc.Universite de MontrealUniversity of GuelphUniversity of Saskatchewan

Copyright ~ 1988 Canadian Institute of Food Science and Technology

570