Part 1

A Note on the Differentiation of Soft Brown Sugars
M Barnett

1

Determination of Synthetic Colouring Matter in Foodstuffs - Collaborative Trial. Part 1: lnitial Trial
SL Reynolds, MJ Scotter and R Wood

7

Book Reviews

27

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Part 2

Annual Report of the Council for 1987

29

Evaluation of Microbiological Methods of Analysis for Natural Mineral Waters. Part 1. Escherichia coli - Collaborative Trial
SJ Lewis, L Mclntosh, S L Scotter, J Waddell and R Wood

33

Erratum

49

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Part 3

The Determination of Acldity, Apparent Reducing Sugar and Sucrose, Hyd roxymethylfurfural, Mineral, Moisture, Water insoluble Solids Contents in Honey; Collaborative Trial DW Lord, MJ Scotter, AD Whittaker and R Wood	51

Book Reviews	77

Obituary
GV James	81

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Part 4

The Connective Tissue Content of Female Bovine Forequarter Cuts A Calderbank and DW Lord	83
An Evaluation and Comparison of the CEM Meat Analysis System with Official Standard Methods forthe Determination of Moisture and Fat in Meat and Meat Products. AR Crosland and N Bratchell	89
A Collaborative Trial of a Method for the Determination of Lead in Street Dust M Hague and DW Lord	97
The Determination of Fat Content and Egg-yolk Content of Mayonnaise: Collaborative Trial MJ Scotter, V Staniforth and R Wood	103

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