Part 1

 

 
  • The Wine Standards Board
    BSR Penney

1
  • The Detection of Polyphosphate Added to Frozen Chicken
    R. W. Truman and G. J. Dickes

5
  • Some Problems in the Disposal of Poisonous Waste
    KT Chisnall and J Markland

11
  • Estimation of the Original Gravity of Beer
    JR Hudson

17
  • The Determination of Nitrate and Nitrite in Food
    R Fawcett, DA Tame and TE Johnson

23

 

 

Review

27

 

 

Letter to the Editor

29

 

 

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Part 2

 

 

Annual Report of the Council for 1975

31

 

 
  • Problems Arising from the EEC Wine Regulations
    PD Lamming

37
  • The Classification of Whiskies by Reference to their Iso-Pentanol/Iso-Butanol Ratio
    PS Hall

41
  • New Legislation and Official Literature Issued during 1975
    AC Bushnell

47

 

 

Letters to the Editor

71

 

 

Obituary

 
  • Ernest George Whittle, BSc, CChem, MChem, FRIC, FRSH - President 1968-70

73

 

 

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Part 3

 

 
  • Survey of Pesticide Residues in Lettuce 1 July 1972 - 30 June 1975

75
  • Microbiological Standards for Food - Report of a Meeting

87
  • An Approach to Air Pollution Monitoring with Limited Resources
    GJ Dickes

97
  • Studies on the Effect of Heal Processing on Various Spoilage Values of Meat and Fish - Part 1 Fat Spoilage Values of Beef
    D Pearson, RJ Bonam and D Rasanayagam

105
  • A Note on the Freezing Point of Goats' Milk
    GV James

111
  • Food Microscopy (An Annotated Bibliography). Part llD.Major lngredients: Fats and Oils
    GW White and Miss AJ Shenton

113

 

 

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Part 4

 

 
  • A Critical Assessment of Ouchterlony's lmmunodiffusion Technique as a Screening Test for Soya Protein in Meat Products
    JC Hammond, lC Cohen, J Everard and B Flaherty

119
  • The Composition of Minced Beef
    R Sinar, GF Hooke and EC Conchie

127
  • Studies of the Effect of Heat Processing on Various Spoilage Values of Meat and Fish - Part 2 Cured Meat
    D Pearson, M Koozehkonani and KL Lee

133

 

 

Book Reviews

139

 

 

Letter to the Editor

143

 

 

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