Formulation of Ice Cream and Other Frozen Desserts

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dc.contributorVirginia Cooperative Extension Serviceen
dc.contributor.authorTobias, J. (Joseph)en
dc.date.accessioned2017-03-09T16:29:39Zen
dc.date.available2017-03-09T16:29:39Zen
dc.date.issued1972?en
dc.description.abstractDiscusses the factors which influence the selection of the composition of a particular product, the more important being ingredient cost, quality, legal requirements, and efficiency of operation.en
dc.format.extent6 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/75951en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-546-1en
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.cabtFrozen dessertsen
dc.subject.cabtfood productionen
dc.subject.cabtquality controlsen
dc.titleFormulation of Ice Cream and Other Frozen Dessertsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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