1979: SYMPOSIUM -- CRUNCHES ADD ZEST TO CONFECTIONERY     

1979: Report on P.M.C.A. Research By Jay C. Musser     

1979: QUANTIFICATION OF VOLATILE FATTY ACIDS DURING CONCHING By JEANNE M. HOSKIN AND PAUL S. DIMICK     

1979: COST CONTROLS IN A SINGLE PRODUCT CANDY COMPANY By CARL A. GOLDENBERG     

1979: WHY SHOULD SOME COCOA BUTTERS' CRYSTALLIZATION BEHAVIORS CHANGE? By ROBERT J. DAVIDSON AND SILVIO CRESPO     

1979: THE TECHNOLOGY AND STRUCTURE IN DRY FONDANT CREAMS -- SOME THOUGHTS ON FUDGE AND NOUGATS By FRED JANSSEN     

1979: WATER -- THE CHEAPEST CHOCOLATE INGREDIENT? By WESLEY R. KREISER     

1979: A QUICK RELIABLE METHOD FOR MEASURING YIELD VALUE, PLASTIC VISCOSITY AND "MAC MICHAEL" VISCOSITY OF CHOCOLATE By J. WHITFIELD ROBBINS     

1979: THE MUTUAL DEPENDENCE OF RESEARCH WITH PUBLIC RELATIONS AND PUBLIC AFFAIRS IN THE CHOCOLATE INDUSTRY By RICHARD T. O'CONNELL     

1979: SAVING ENERGY -- SWEETEN PROFITS By T.H. LEWIS     

1979: ANOTHER APPROACH TO TECHNICAL EDUCATION By TERRY RICHARDSON     

1979: SOLINGEN -- CONFECTIONERY TRAINING SCHOOL By KARL-HEINZ WEISS     

1979: EXPERIENCES OF USING IMPORTED CHOCOLATE LIQUOR By W. ROSTAGNO     

1979: P.M.C.A. ANNUAL DINNER By SILVIO CRESPO     

1979: THE HOW AND WHY OF TASTE By JOSEPH G. BRAND     

1979: SYMPOSIUM: QUALITY ASSURANCE IN CHOCOLATE AND CONFECTIONERY -- APPROACHES WITH PARTICULARS     

1979: ROUND TABLE DISCUSSION     

1979: FOREWORD