1956: INVOCATION AND GREETINGS By C.R. Kroekel and I. Harry Goldenberg     

1956: REPORT ON RESEARCH By C.R. KROEKEL     

1956: THE VALUE OF AUXILIARY SANITARY INSPECTION By FERDINAND A. KORFF     

1956: CALCULATIONS FOR USE WITH SUGAR PRODUCTS By LOUIS LANG     

1956: NEW DEVELOPMENTS IN EDIBLE FATS By PETER KALUSTIAN     

1956: CONTINUOUS CANDY COOKING IN TURBA FILM \(R\) PROCESS EQUIPMENT By CALVIN L. RASMUSSEN     

1956: CONTINUOUS HEAT TRANSFER AND THE CONFECTIONER By JOHN P. BOLANOWSKI     

1956: BELTING PROBLEMS ENCOUNTERED IN CHOCOLATE ENROBING By JAMES A. LINN     

1956: THE APPLICATION OF MYLAR IN THE CONFECTIONERY INDUSTRY By C. ROBERT MORRISON     

1956: THE QUALITIES IN CANDY FOR WHICH A BUYER LOOKS By CHARLES F. NICKEL     

1956: COST REDUCTION By EDWARD A. TERRY     

1956: HUMAN RELATIONS By L. RUSSELL COOK     

1956: P.M.C.A. ANNUAL DINNER     

1956: THE PRODUCTION OF CITRUS OILS By C.E. PRINTZ     

1956: MOULDS USED IN THE CANDY INDUSTRY By JOHN W. VASSOS     

1956: MICROSCOPIAL INVESTIGATIONS ABOUT CONCHING By ERNSTGEORG A. HANSSEN     

1956: HORTICULTURAL FACTORS AFFECTING THE FLAVOR OF COCOA BEANS By E.W. MEYERS     

1956: RADIANT COOLING By E. H. MORGAN     

1956: CORDIAL FRUIT CREAM CENTERS -- CONTROLLING LIQUIFACTION By JAMES A. KING     

1956: ROUND TABLE DISCUSSION