Contents of Volumes I and 3
VOLUME 1
The Organization of Quality Control, by J. HAWTHORN
Health Problems in Quality Control: Chemical Aspects, by A. C. FRAZER Health Problems in Quality Control: Microbiological Aspects, by BETTY
HOBBS
Statistical Methods in Quality Control, by E. H. STEINER
Tasting Panels: Sensory Assessment in Quality Control, by N. T. GRIDGEMAN
Food Standards, by FRANCIS TOWNSHEND
VOLUME 3 Fruits and Vegetables, by D. DICKINSON
Sugar Industry, by E. G. MÜLLER
Sugar Confectionery, Jams and Jellies, by S. BACK and P. LINDLEY
Frozen Desserts, by J. LLOYD HENDERSON
Prepared Food Mixes, by E. FELICIOTTI
Canned and Bottled Food Products, by D. A. SHAPTON
Alcoholic Beverages, by H. J. BUNKER
Non-alcoholic Beverages, by W. PRICE-DAVIES
Flavouring Materials, by G. WELLNER
Quality Assurance of Incoming Packaging Materials for the Food Industry,
by MAE G. TARVER and C. L. SMITH
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