1959: Introduction and Quality Control Symposium     

1959: Invocation and Greetings By C.R. Kroekel and E.W. Meyers     

1959: Report of P.M.C.A. Research By Jay C. Musser     

1959: A Study of the Consistency of Caramel By William N. Duck     

1959: PROPERTIES OF PECTIN WHICH AFFECT ITS USE IN CONFECTIONERY -- SOME FALLACIES EXPLODED By L.C. Gallagher     

1959: MODERN TRENDS IN THE HANDLING AND STORAGE OF PACKAGED COMMODITIES IN FACTORIES AND WAREHOUSES By Gilbert I. Ross     

1959: Starches for the Candy Industry -- Recent Developments By J.W. Evans     

1959: Insect Repellent Treatments for Packaging Applications By Ralph H. Kenan     

1959: Antioxidants in Food Packaging Materials By Ben N. Stuckey     

1959: A New Edible, Nutritive, Protective Glaze for Confections and Nuts By H.B. Cosler     

1959: Thoughts on the Formulation of Extruded Marshmallow By William I. Gorfinkle     

1959: Extruding of Plastic and Semi-Plastic Products By Claude J. Covert     

1959: P.M.C.A. Annual Dinner By E.W. Meyers, Hans F. Dresel and Douglas S. Steinberg     

1959: Moisture Transmission Through Fats By R.O. Feuge     

1959: COCOA BEAN RESEARCH -- THE CHALLENGE...AND THE ANSWER BY THE AMERICAN CHOCOLATE INDUSTRY By S.F. Hinkle     

1959: Standard Analysis Methods in the European Confectionery Industry By C. Nieman     

1959: Food Additives in Europe By C. Nieman     

1959: Round Table Discussion By James A. King     

1959: Foreword