1981: Candy Kitchen Operations     

1981: Microbiological Quality Control By Valerie J. St. Clair and C. Robert Graham     

1981: Sugar - Sweet and Sour By Fredrick J. Stare     

1981: A Report on PMCA Research By Jay C. Musser     

1981: Technology for the Manufacture of Candy Bars and Assorted Boxed Chocolate Centers By Frank Altvater     

1981: Automated Bar Wrapping and Packaging Line By Charles Raymond     

1981: Flavors - Creation and Usage in Confections By Herbert Stein     

1981: Water Activity and Its Role in Food Preservation and Deterioration By Arun Kilara     

1981: Relationships Between Abnormal Processing Environments and Microbiological Problems in Confectionery Products By Damien A. Gabis     

1981: Controlling the Quality of Imported Semi-Finished Chocolate Products By Ronald Bixler     

1981: Microscopic Methods of Evaluating Cocoa Butter Crystallization Studies By Douglas M. Manning and Paul S. Dimick     

1981: Factors Influencing the Crystallization of Chocolate By G.G. Jewell     

1981: Cocoa Butter Equivalents are Truly Specialty Vegetable Fats By Robert W. Faulkner     

1981: Non-Lauric Substitute and Replacer Confectionery Coating Fats By Fred R. Paulicka     

1981: Lauric Fats for the Confectionery Industry By Steven J. Laning     

1981: Usefulness and Limitations of Fatty Acids Distribution Determination in the Confectionery Industry By Giovanni Bigalli     

1981: Discussion of Confectionery Fats and Imported Semi-Finished Goods     

1981: Pennsylvania Manufacturers Confectioners' Association Dinner By Peter van B. Heide     

1981: The Food Regulatory Picture in Pennsylvania By Penrose Hallowell     

1981: The Effect of Chocolate Preparations and Chocolate Components on Plaque pH and Plaque Accumulation and Gingivitis By Paul F. DePaola