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Ice cream
Sixth Edition
2003. 5
1. The Ice cream Industry
2. Composition and Properties
3. Ice cream Ingredients
4. Flavoring and Coloring Materials
5. Calculation of Ice cream Mix
6. Mix processing
7. The freezing process
8. Refrigeration
9. Packaging, Labeling, Hardening & Shipping
10. Soft-frozen Dairy desserts
11. Sherbets, Sorbets and Ices
12. Fancy Molded ice cream, Novelties
and Specials
13. Analyzing Frozen Desserts
14. Cleaning, Sanitizing, Microbiological
Quality and Safety
15. Formulas and Recipes
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