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In this review, the authors have again surveyed the literature for advances made in the analysis of foods. The period covered is essentially from October 1976, the end of the interval of our last report (9P), to October 1978. We have continued our practice of citing domestic and the more widely circulated foreign journals in preference to less available publications when work of a similar nature has been reported."Food Analysis: Analytical and Quality Control Methods for the Food Manufacturer and Buyer" by Lees appeared in its third edition (17P) and a revised edition of "Food Analysis: Theory and Practice" was also issued with new sections on HPLC, affinity chromatography, immobilized enzymes, and near IR reflectance spectroscopy (22P). Other reference texts are the seventh edition of "The Chemical Analysis of Foods" by Pearson (21P), "Developments in Food Analysis