This major new edition has extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry. It explores raw materials and packaging materials, with expanded coverage of particular ingredients such as fish, cheese and poultry. Technologies and processes in the supply chain receive extensive treatment.

The guide also covers microbiological hazards and critical issues in safety and quality management. Contact: Woodhead Publishing, Abington Hall, Granta Park, Great Abington, Cambridge CB21 6AH, United Kingdom. Tel: +44 (1223) 891 358; Fax: +44 (1223) 893694; E-mail: wp@woodheadpublishing.com.

The handbook discusses basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods. Factors affecting the quality of beef, pork, poultry and seafood – such as additives, aroma, colour, flavour, mouthfeel, texture, contaminants and microbiology – receive in-depth coverage in the publication.

This publication examines biofilms produced by food-borne micro-organisms, the risks associated with biofilms in the food chain, the beneficial applications of biofilms in the food environment, and approaches for biofilm removal to improve sanitation and safety in the food environment. For the above two books, contact: The Customer Service Department, John Wiley & Sons Pte. Ltd., 2, Clementi Loop #02-01 LogisHub@Clementi, Singapore 129809. Tel: +65 6463 2400; Fax: +65 6463 4604; Email: csd_ord@wiley.com.sg.