Virginia Cooperative Extension ServiceNielsen, V. H.2017-03-092017-03-091968http://hdl.handle.net/10919/75935Describes the bench marks of an ice cream manufacturing operation guided by definite standards and by an effective quality assurance program.4 pagesapplication/pdfen-USVirginia 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.Extension publicationfood preparationquality controlsice cream