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Abstract
Encapsulation and Controlled Release of Food Ingredients. Sara J. Rish and Gary Reineccius (eds.). ACS Symposium Series No. 590. American Chemical Society, Washington, DC, 1995, 244 pages, $64.95.
Food Process Design and Evaluation. Rakesh K. Singh (ed.). Technomic Publishing Company, Lancaster, PA, 1995, 260 pages, 6×9, softcover, $65.00.