This book serves to bring the information on the chemical composition of various citrus fruit products up to date and should be welcomed by those interested in the nutritive value of citrus products, as well as by those primarily concerned with the technologic aspects of the industry. Other books on this subject are much out of date, and Braverman is eminently suited to the task of providing the new knowledge on the basis of his position as director of research at the central citrus products research laboratory, in Rehovoth, Israel.
After an interesting historical introduction and classification of all citrus fruits, some information is furnished on cultivation and marketing, together with a minimum of material on diseases of citrus fruit. The section on chemical composition is a well documented summary of the constituents found in the various layers of citrus fruit. Chemical formulas are freely used to identify the commoner