1993: Forty-Seventh Annual P.M.C.A. Production Conference
1993: Cooking Seminar By Arthur P. Hansen, Steve Brown, Kenneth J. Klacik and Carl O. Moore
1993: Discussion Period
1993: A Report on P.M.C.A. Research By Douglas Lehrian
1993: Influence of Various Refining Treatments on the Crystallization Behavior of Hard and Soft Cocoa Butters and Formulated Dark Chocolate By Ann Gutshall-Zakis and Paul S. Dimick
1993: Lactose in Spray-Dried Whole Milk Powders and the Processing of Milk Chocolate By Charles Aguilar and Gregory Ziegler
1993: Protecting the Ozone Layer: Implications for the Confectionery Manufacturer By Timothy P. Cleary
1993: Packaging and Environmental Strategy: an Industry in Transition By E. Joseph Stilwell and Arthur D. Little
1993: Discussion Period \(Q&A\)
1993: Fat Reduction in Confections By Sylvia A. Jones
1993: Natural Flavor, What Is Natural? By James A. La Marta
1993: The Effect of Heat Treatment on the Properties of Sweetened and Condensed Milk and its Relationship to the Manufacturing of Caramel By Maria Carmen Bondi and Yukio Kakuda
1993: Advances in the Technology of Compressed Tablet Production By Walter Vink
1993: Rapid Salmonella Methodology in the Chocolate Industry By Lori B. Sweger
