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Table Of Contents

INSPECTION AND STUDY OF ICE CREAM MACHINERY
STANDARDIZATION
TESTING ICE CREAM FOR FAT
EFFECT OF THE SALT AND ICE MIXTURE ON TEMPERATURE
CLASSIFICATION OF ICE CREAM
THE USE OF STABILIZERS
FREEZING PLAIN ICE CREAM
METHODS OF MEASURING SWELL
HARDENING ICE CREAM
FREEZING FRUIT ICE CREAM—HARDEN- ING IN SALT AND ICE
JUDGING PLAIN ICE CREAM
THE EFFECT OF FAT CONTENT ON ICE CREAM
THE EFFECT OF DIFFERENT BINDERS ON ICE CREAM
THE EFFECT OF AGING CREAM ON THE VISCOSITY AND SWELL
BACTERIAL COUNTS OF ICE CREAM
TESTING SAMPLES OF GELATIN
TRIP TO COMMERCIAL PLANTS
STUDENTS' RECEIPTS
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An Ice Cream Factory 1917

An Ice Cream Factory 1917

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Published by Edmar Palacio
ice cream maker
ice cream maker

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Published by: Edmar Palacio on Mar 09, 2013
Copyright:Attribution Non-commercial

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01/23/2014

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