1975: CLINIC -- PROCESSING AND MACHINERY     

1975: A REPORT OF 1974 P.M.C.A. RESEARCH By LARRY B. CAMPBELL     

1975: THE FORMATION AND CHARACTERISTICS OF FLAVOR COMPONENTS DERIVED FROM FOOD LIPIDS By PAUL S. DIMICK     

1975: SENSORY EVALUATION AND ITS RELATIONSHIP TO THE CHOCOLATE AND CONFECTIONERY INDUSTRY By PATRICIA F. VERNON     

1975: MICROBIOLOGICAL ACTIVITY AND ITS EFFECT ON COCOA BEANS` By A.P. HANSEN     

1975: NEW STARCHES: A KEY TO NEW PRODUCTS AND LOWER COSTS TO THE CONFECTIONER By PAUL SMITH     

1975: STARCH CASTING AND MOGULS By PETER VAN B. HEIDE     

1975: THE USE OF FRUCTOSE IN CONFECTIONS By VINCENT TOSCANO     

1975: TRENDS AND DEVELOPMENTS IN REGULATORY LEGISLATION By FRED B. JACOBSON     

1975: RESOURCE RECOVERY FROM SOLID WASTE By J.F. BERNHEISEL     

1975: THE USE OF CHOCOLATE AND CONFECTIONERY REJECTS By W. TRESPER CLARKE     

1975: AUTOMATION IN CANDY AND CHOCOLATE PACKAGING TODAY AND TOMORROW By AUGUST R. HEINZER     

1975: P.M.C.A. ANNUAL DINNER     

1975: UPDATED REPORT ON THE RESEARCH ACTIVITIES OF THE CHOCOLATE MANUFACTURERS' ASSOCIATION By BARTON H. SIEBERS     

1975: EMULSIFIERS IN THE CONFECTIONERY INDUSTRY By LYLE C. WOODS     

1975: AUTOMATIC SUGAR COATING By HENRY SAMTON     

1975: HARD BUTTER REVIEW By JACK WOLF     

1975: A CURRENT REVIEW OF CONFECTIONERS' COATING By DONALD G. MITCHELL     

1975: ROUND TABLE DISCUSSION By JAY C. MUSSER     

1975: FOREWORD