Common Fragrance and Flavour Materials—Preparation, Properties and Uses. By Kurt Bauer and Dorothea Garbe. (Weinheim, FRG: VCH Verlagsgellschaft, 1985). [pp. viii + 213] DM 112.00. ISBN 3–527–26038–2. Sensory Evaluation of Foods: Theory and Practice. By Gisela Jellinak (Ellis, Horwood, Chichester, Chichester, England and V. C. H. Verlags‐gesellschaft MbH, Weinheim, Germany, 1985), pp. xxxiii + 396. DM 105. ISBN 3–527–26216–4 (Weinheim)‐0–89573–401‐x (Deerfield Beech). Progress in Flavour Research 1984. Edited by J. Adda. Proceedings of the 4th Weurman Flavour Research Symposium, Dourdan, France, May 1984. (Amsterdam: Elsevier Science Publishers, 1985). [pp 634.] US $126. ISBN 0–444–42432–6. Starch Conversion Technology. Edited by G. M. A. van Beynum and J. A. Roels. Food Science and Technology Series, Vol. 14. (New York: Marcel Dekker, 1985). [pp. ix + 362] US $78. ISBN 0–8247–7194‐X. Mycotoxins, formation, analysis and signficance. Edited by J. E. Smith and M. O. Moss (John Wiley and Sons, Chichester U.K., 1985), pp. 148. Price £14.95, ISBN 0 471906719.
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Gilbert et al. (1986) studied this question.