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dc.contributorVirginia Cooperative Extension Service
dc.contributor.authorNielsen, V. H.
dc.description.abstractDescribes the bench marks of an ice cream manufacturing operation guided by definite standards and by an effective quality assurance program.
dc.format.extent4 pages
dc.publisherVirginia Cooperative Extension
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-1600-541-1
dc.relation.ispartofseriesFood Science and Technology Notes
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
dc.titleBench Marks of a Quality Control Program for Ice Cream
dc.typeExtension publicationen_US
dc.description.notesOriginally issued as The National Ice Cream Retailers Association, Inc., Production Tips (July 1968).
dc.subject.cabtfood preparation
dc.subject.cabtquality controls
dc.subject.cabtice cream

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