The present title “Technology of Cereals, Fruits and Vegetables” is the first entirely new, comprehensive students text to be published on this subject. This widely acclaimed text covers the whole field of food and science technology including recent developments in the procedures used to assay and control microbiological quality in food. It is an ideal text for undergraduate course on the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas.