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dc.contributorVirginia Cooperative Extension Service
dc.contributor.authorNielsen, V. H.
dc.date.accessioned2017-03-09T16:29:34Z
dc.date.available2017-03-09T16:29:34Z
dc.date.issued1968
dc.identifier.urihttp://hdl.handle.net/10919/75935
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.format.mimetypeapplication/pdf
dc.language.isoen_US
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
dc.type.dcmitypeTexten_US


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