| 1 | Sugar beet, beet sugar processing | [1] s819-846, [2] s1-28 |
| 2 | Sugar beet, beet sugar processing | [1] s819-846, [2] s1-28 |
| 3 | Sugar cane and sugar processing | [1] s819-846 |
| 4 | Tea and Coffee Production Technology | [1] s847-878 |
| 5 | Cocoa Powder and Cocoa Butter | [3] s1-6 |
| 6 | Chocolate Types and Components | [1] s879-900, [3] s6-21 |
| 7 | Chocolate Production and Properties | [1] s879-900, [3] s6-21 |
| 8 | Confectionery components (natural and artificial sweeteners) | [1] s171-194 |
| 9 | Confectionery components (other component) | [1] s171-194 |
| 10 | The cooking of confectionery | [1] s819-846 |
| 11 | The agitation, ventilation and shaping of confectioneries | [1] s819-846 |
| 12 | The production of various foods such as wafers, fund, molasses, tahini and tahini halva | [1] s819-846, [4] 1-26 |
| 13 | Properties, components and production methods of some confectionery types- I- (Marshmelow, nougat, starch and pectin jellies) | [1] s819-820, [3] s26-36 |
| 14 | Properties, components and production methods of some confectionery types- II- Hard candies, Fudge, Caramels and creams | [1] s821-846 |