BOOKS
Books Received
Aflatoxin and Food Safety. Hamed K. Abbas, ed. CRC Press Taylor and Francis Group.1 ISBN: 0-8247-2303-1.
Aviation Food Safety. Erica Sheward. Blackwell Publishing Professional.2 ISBN: 1-4051-1581-5.
CRC Desk Reference for Nutrition, 2nd ed. Carolyn D. Berdanier. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-3835-2.
Detecting Allergens in Food. Stef J. Koppelman and Sue L. Hefle, eds. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-2574-9.
Dietary Supplements & Functional Foods. Geoffrey P. Webb. Blackwell Publishing Professional.2 ISBN: 1-4051-1909-8.
Food, Diet and Obesity. David J. Mela, ed. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-3440-3.
Food Lipids: Chemistry, Flavor, and Texture. Fereidoon Shahidi and Hugo Weenen. American Chemical Society/Oxford University Press.3 ISBN: 0-8412-3896-1.
Handbook of Fruits and Fruit Processing. Y.H. Hui, ed. Blackwell Publishing Professional.2 ISBN: 0-8138-1981-4.
Handbook of Frozen Food Processing and Packaging. Da-Wen Sun, ed. CRC Press Taylor and Francis Group.1 ISBN: 1-57444-607-X.
Handbook of Hygiene Control in the Food Industry. H.L.M. Lelieveld, M.A. Mostert, and J. Holah, eds. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-3439-X.
Handbook of Milk of Non-Bovine Mammals. Young W. Park and George F.W. Haenlein, eds. Blackwell Publishing Professional.2 ISBN: 0-8138-2051-0.
Ingredient Interactions: Effects on Food Quality. Anilkumar G. Gaonkar and Andrew McPherson, eds. CRC Press Taylor and Francis Group.1 ISBN: 0-8247-5748-3.
Lipid Metabolism and Health. Robert J. Moffatt and Bryant Stamford, eds. CRC Press Taylor and Francis Group.1 ISBN: 0-8493-2680-X.
Manufacturing Yogurt and Fermented Milks. Ramesh C. Chandan, ed. Blackwell Publishing Professional.2 ISBN: 0-8138-2304-8.
Phytochemicals: Nutrient–Gene Interactions. Mark S. Meskin, Wayne R. Bidlack, and R. Keith Randolph, eds. CRC Press Taylor and Francis Group.1 ISBN: 0-8493- 4180-9.
Preventing Foreign Material Contamination of Foods. Doug Peariso. Blackwell Publishing Professional.2 ISBN: 0-8138-1639-4.
Probiotic Dairy Products. A.Y. Tamime. Society of Dairy Technology/Blackwell Publishing Professional.2 ISBN: 1-4051- 2124-6.
Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, and Cook-Chilling. V. Venugopal. CRC Press Taylor and Francis Group.1 ISBN: 1-57444-622-3.
Sensory Discrimination Tests and Measurements: Statistical Principles, Procedures and Tables. Jian Bi. Blackwell Publishing Professional.2 ISBN: 0-8138-1111-2.
Thermal Food Processing: New Technologies and Quality Issues. Da-Wen Sun, ed. CRC Press Taylor and Francis Group.1 ISBN: 1-57444-628-2.
1CRC Press Taylor and Francis Group. Visit www.taylorandfrancis.com or www.crcpress.com . 2Blackwell Publishing Professional. Call 800-862-6657 or 515-292-0155, or visit www.blackwellprofessional.com . 3American Chemical Society/Oxford University Press. Visit www.oup.com/us .