Chinese
Ice Cream
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Development of the Ice Cream Industry
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Altmetric BadgeChapter 2 Energy Value and Nutrients of Ice Cream
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Altmetric BadgeChapter 3 Ice Cream and Related Products Classifications
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Altmetric BadgeChapter 4 Composition and Properties
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Altmetric BadgeChapter 5 Ice Cream Ingredients
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Altmetric BadgeChapter 6 Stabilizers and Emulsifiers
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Altmetric BadgeChapter 7 Flavoring and Coloring Materials
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Altmetric BadgeChapter 8 Calculation of Ice Cream Mixes
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Altmetric BadgeChapter 9 Restandardizing and Calculating Some Unusual Mixes
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Altmetric BadgeChapter 10 Calculating Cost and Percentage of Overrun
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Altmetric BadgeChapter 11 Mix Processing
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Altmetric BadgeChapter 12 The Freezing Process
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Altmetric BadgeChapter 13 Packaging, Hardening, and Shipping
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Altmetric BadgeChapter 14 Soft-Frozen Dairy Products and Special Formulas
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Altmetric BadgeChapter 15 Sherbets and Ices
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Altmetric BadgeChapter 16 Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials
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Altmetric BadgeChapter 17 Defects, Scoring and Grading
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Altmetric BadgeChapter 18 Sanitation and Quality Control
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Altmetric BadgeChapter 19 Refrigeration
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Altmetric BadgeChapter 20 Laboratory Testing
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Altmetric BadgeChapter 21 Sales Outlets
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Altmetric BadgeChapter 22 Formulas and Industry Standards