1971: SYMPOSIUM - GOOD MANUFACTURING PRACTICES. INSECT PROBLEMS IN THE CONFECTIONERS' TRADE By PHILIP DE CAMP     

1971: BETTER GOOD MANUFACTURING PRACTICES By MARY J. DOLAN     

1971: ROLE AND DEVELOPMENT OF MICROBIOLOGICAL CRITERIA FOR FOODS By JOSEPH C. OLSON     

1971: REPORT OF P.M.C.A. RESEARCH By ARTHUR S. GRAHAM     

1971: REPORT OF N.C.A. RESEARCH By BURR SIFERS     

1971: OXIDATIVE CHANGES IN BUTTER CREAMS By P.G. KEENEY, P.W. SMITH AND M.V. TARANTO     

1971: COLOR -- A FOOD ADDITIVE By GEORGE F. GARCELON     

1971: STARCHES AND GLUCOSE SYRUPS WITH CONTROLLED FUNCTIONALITIES By EUGENE L. POWELL     

1971: MAKING YOUR OPERATION PAY By CHARLES W. VAUGHAN     

1971: HARD CANDY AND CONTINUOUS COOKING -- 8 YEARS LATER -- A REAPPRAISAL By A.B. CRAMER     

1971: PRACTICAL QUALITY CONTROL IN THE CONFECTIONERY INDUSTRY By JOHN D. BORNBERG     

1971: UPDATE OF FACTORS DETERMINING CHOICE OF CHOCOLATE COATING AND THE VARIABLES INVOLVED By FRANK DE ROECK     

1971: NEW DEVELOPMENTS IN FLAVORS By D.A. FORSS     

1971: SANITATION PROBLEMS IN THE FOOD INDUSTRY, ESPECIALLY HYGIENE OF HANDS By ING. J. KLEINERT     

1971: P.M.C.A. ANNUAL DINNER By John W. Vassos and Frank J. McCrosson     

1971: CONSUMERISM AND THE CONFECTIONERY INDUSTRY By FRANK E. MCLAUGHLIN     

1971: FACTORS AFFECTING COCOA BEAN PRICES By JAMES F. SWEENEY     

1971: A CONFECTIONER LOOKS AT POLLUTION By JUSTIN J. ALIKONIS     

1971: AMERICAN CONFECTIONERY TECHNOLOGY AND EXPERIENCE BECOME INTERNATIONAL SERVICES By W. TRESPER CLARKE     

1971: NEW DEVELOPMENTS IN CHOCOLATE PROCESSING IN EUROPE By ING. J. KLEINERT