Bench Marks of a Quality Control Program for Ice Cream

dc.contributor	Virginia Cooperative Extension Service	en
dc.contributor.author	Nielsen, V. H.	en
dc.date.accessioned	2017-03-09T16:29:34Z	en
dc.date.available	2017-03-09T16:29:34Z	en
dc.date.issued	1968	en
dc.description.abstract	Describes the bench marks of an ice cream manufacturing operation guided by definite standards and by an effective quality assurance program.	en
dc.description.notes	Originally issued as The National Ice Cream Retailers Association, Inc., Production Tips (July 1968).	en
dc.format.extent	4 pages	en
dc.format.mimetype	application/pdf	en
dc.identifier.uri	http://hdl.handle.net/10919/75935	en
dc.language.iso	en_US	en
dc.publisher	Virginia Cooperative Extension	en
dc.relation.ispartofseries	Publication (Virginia Cooperative Extension) ; MFST-1600-541-1	en
dc.relation.ispartofseries	Food Science and Technology Notes	en
dc.rights	Virginia 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.cabt	food preparation	en
dc.subject.cabt	quality controls	en
dc.subject.cabt	ice cream	en
dc.title	Bench Marks of a Quality Control Program for Ice Cream	en
dc.type	Extension publication	en
dc.type.dcmitype	Text	en

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