K. Kulp and J. Vetter, Effect of Aging on Freshness of White Pan Bread. J.H. Nelson, Characteristics, Composition, and Shelf-Life of Cheese. M.E. Bailey, Changes in Quality of Meat during Aging and Storage. G.J. Flick, Jr., L.G. Enriquez, and J.B. Hubbard, The Shelf-Life of Fish and Shellfish. D.C. Lewis and T. Shibamoto, Shelf-Life of Fruits. I. Horman and U. Bracco, Chocolate. T.J. Hansen, Candy and Sugar Confectionery. L.B. Rockland and T.M. Radke, Grain Legumes. R.R. Mod and R.L. Ory, Minor Components of Rice: Changes during Storage. T. Yokotsuka, Chemical and Microbiological Stability of Shoyu (Fermented Soy Sauce). W.W. Menz, Shelf-Life of Milk. T. Yamanishi, Chemical Changes during Storage of Tea. R.J. Clarke, Coffee. S. Nagy and R.L. Rouseff, Citrus Fruit Juices. P. Rib,reau-Gayon, Shelf-Life of Wine. T. Ohba and M. Sato, Sake. J.S. Swan, The Maturation of Potable Spirits. Each chapter includes references. Index.