1952: Introductory Remarks By C.R. Kroekel     

1952: RESEARCH AND INDUSTRY By H.A. Neville     

1952: A REPORT ON CANDY RESEARCH - COMPOSITION OF CACAO BUTTER BLOOM - THE USE OF MODIFIERS TO RETARD FAT-BLOOM By Nelson R. Easton     

1952: CERTIFIED FOOD COLORS FOR THE CANDY INDUSTRY By William J. Miles     

1952: The Role of Antioxidants in Prolonging the Shelf Life of Fat-Containing Candies By Helen M. Robinson     

1952: PRACTICAL ASPECTS OF ANTIOXIDANTS IN THE CONFECTIONERY FIELD By Harry E. Whitmore     

1952: BUTTER FLAVORS IN CONFECTIONERY By Morris B. Jacobs     

1952: PLANT DESIGNS AND LAYOUTS By Gilbert I. Ross     

1952: Discussion \(Question and Answer\) Antioxidants, Butter Flavors, Food Colors, Chocolate Research     

1952: Work Simplification - Everybody's Job By John J. Ryan     

1952: SELECTION OF AIR AND REFRIGERATION SYSTEMS By V.P. Victor     

1952: A BRIEFING ON CHOCOLATE MANUFACTURE By L. Russell Cook     

1952: MILK AND MILK CHOCOLATE By R.C. Welch, E.W. Meyers and Tresper Clarke     

1952: P.M.C.A. Annual Dinner     

1952: Introduction     

1952: TARPAULIN AND SPOT FUMIGATION IN THE CANDY INDUSTRY By H.A. Sisson     

1952: SUGAR - ITS USES AND ABUSES IN THE CANDY PLANT By Louis Lang     

1952: PROPERTIES OF PRODUCTS FROM CORN OF INTEREST TO CANDY MAKERS By J.M. Newton     

1952: SWEETENER DISCUSSION     

1952: New Aspects of Cooking Starch Jellies Continuously By T.A. White, John Bolanowski and Vincent R. Ciccone