Review of Food Proteins: Structure and Functionality, by K. D. Schwenke; R. Mothes and Statistical Methods for SPC and TQM, by Derek Bissell; Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications, by L. De Vuyst and E. J. Vandamme; Fermentationsprozesse Kinetik und Modelling, by C. G. Sinclair, B. Kristiansen and J. D. Bülock and Food Irradiation: A Canadian Folly, by K. M. Graham