Description:
<jats:p>Advances in Food Emulsions and Foams. (E. Dickinson and G. Stainsby, eds.) Elsevier Applied Science. 1988. 397 pp. £52.</jats:p><jats:p>FOOD PRESERVATION BY MOISTURE CONTROL. (C. C. Seow, ed.) Elsevier Applied Science. 1988. ISBN 1‐85166‐261‐8; (pp. xiv + 277.)</jats:p><jats:p>FOOD TEXTURE, INSTRUMENTAL AND SENSORY MEASUREMENT. (H. R. Moskowitz, ed.) Marcel Dekker, New York and Basel 1987. 335 pp.; $89.75.</jats:p><jats:p>PROCEEDINGS OF THE SECOND SYMPOSIUM ON FOOD RHEOLOGY. Association of Cereal Research, P. O. Box 23, Schützenburg 10, Detmold, D4930, Federal Republic of Germany. 191 pp.; 40 D.M.</jats:p>