Bench Marks of a Quality Control Program for Ice Cream

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dc.contributorVirginia Cooperative Extension Serviceen
dc.contributor.authorNielsen, V. H.en
dc.date.accessioned2017-03-09T16:29:34Zen
dc.date.available2017-03-09T16:29:34Zen
dc.date.issued1968en
dc.description.abstractDescribes the bench marks of an ice cream manufacturing operation guided by definite standards and by an effective quality assurance program.en
dc.description.notesOriginally issued as The National Ice Cream Retailers Association, Inc., Production Tips (July 1968).en
dc.format.extent4 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/75935en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-1600-541-1en
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.cabtfood preparationen
dc.subject.cabtquality controlsen
dc.subject.cabtice creamen
dc.titleBench Marks of a Quality Control Program for Ice Creamen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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