Time-Temperature Considerations in the Pasteurization of Ice Cream Mixes

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dc.contributorVirginia Cooperative Extension Serviceen
dc.contributor.authorTobias, J. (Joseph)en
dc.date.accessioned2017-03-09T16:29:37Zen
dc.date.available2017-03-09T16:29:37Zen
dc.date.issued1972?en
dc.description.abstractDiscusses the problems particular to the processing of ice cream mixes and the considerations which must be taken.en
dc.format.extent4 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/75946en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-541-3en
dc.relation.ispartofseriesFood Science and Technology Notesen
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.en
dc.subject.cabtice creamen
dc.subject.cabtfood productionen
dc.subject.cabtpasteurizationen
dc.titleTime-Temperature Considerations in the Pasteurization of Ice Cream Mixesen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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