1951: RESEARCH AND INDUSTRIAL PROGRESS By H.A. Neville
1951: INGREDIENT AND PROCESS EFFECT ON CAST CREAM CENTER CHARACTERISTICS By James A. King
1951: THE DAIRY PRODUCTS YOU USE By Ray W. Mykleby
1951: Applying Time and Motion Principles Practically By Morris L. Wurman
1951: Quality Control By J.M. Juran
1951: CHOCOLATE COOLING TUNNELS By Fred W. Greer
1951: PHYSICAL PROPERTIES OF CHOCOLATE, TEMPER, TABLE
1951: THE ADAPTION OF MANUFACTURING PROCEDURE TO THE PACKAGING, SHIPPING AND SHELF LIFE REQUIREMENTS OF PECTIN CONFECTIONERS' JELLIES By L. Cletus Gallagher
1951: Pooling Ideas in the Candy Industry By V.R. Ciccone
1951: Re-Use of Trimmings Symposium By W.H. Childs, V.R. Ciccone and Charles Carilli
1951: Candy Trimmings Reclaimed in Usable Syrup Form By W.H. Childs
1951: P.M.C.A. Annual Dinner By Hans F. Dresel, Anthony J. Napolitan and Philip P. Gott
1951: Fats, Oils, Hard Butters By G.F. Becker
1951: How to Extend Shelf Life in Confections By Justin J. Alikonis
1951: AN INVESTIGATION OF THE TEMPERING OF CHOCOLATE By Nelson Easton
1951: EFFECT OF RAW MATERIAL QUALITY ON THE QUALITY OF FINISHED CHOCOLATE COATING By R.F. Korfhage
