1972: A REPORT OF P.M.C.A. RESEARCH By LARRY B. CAMPBELL
1973: COCOA RESEARCH IN BRAZIL By P.G. KEENEY
1972: QUALITY CONTROL AND MANAGEMENT By JOSEPH M. LAINO
1973: CANDY CAN BE A HEALTH FOOD By CLAUDE D. BARNETT
1973: THE CHOCOLATE MOULDING CONCEPT IN TODAY'S CONFECTIONERY OPERATIONS By C.G. COCKINOS
1972: ONE MAN WAREHOUSING By JOSEPH R. WORTH
1972: A STUDY SHOWING HOW THE VARIATIONS OF MILK PROTEIN CONTENT AFFECT SOME PHYSICAL CHARACTERISTICS OFC A FAT FREE CARAMEL TYPE SYSTEM By T.W. RICHARDSON
1973: THE FOOD INDUSTRY FACES ITS ENVIRONMENTAL RESPONSIBILITIES By EARL H. HESS
1973: NEW DEVELOPMENTS IN HARD CANDY EQUIPMENT By TIMOTHY J. LONG
1973: GLOSS ON CHOCOLATE AND CONFECTIONERY COATINGS -- A STUDY OF ITS CHARACTERISTICS By JAY C. MUSSER
1973: P.M.C.A. ANNUAL DINNER
1973: REPORT ON THE CHOCOLATE MANUFACTURERS ASSOCIATIONS' RESEARCH ACTIVITIES By E.W. MEYERS
1973: THE ESSENTIAL ELEMENTS AND ACTIONS IN VARIOUS TYPES OF HIGH PERFORMANCE HEAT EXCHANGERS, EVAPORATORS AND COOKERS By EDWARD L. KELLS
1973: A SURVEY OF RECENT DEVELOPMENTS IN CHOCOLATE MANUFACTURE By BERNARD W. MINIFIE
1973: SOME NUTRITIONAL ASPECTS OF CHOCOLATE AND CONFECTIONERY PRODUCTS By BARRY L. ZOUMAS
