Ice cream
1995
Discusses food standards for ice cream; fat and solids levels in ice cream; how ice cream is made; the nutritional value of ice cream; handling ice cream; how ice cream fits into a balanced diet; ice cream in therapeutic diets; food additives in ice cream; the ice cream process; pasteurizing, aging, freezing and aeration of ice cream; etc.
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Издатель Australian Ice Cream Association, | Wahroonga, NSW : Australian Ice Cream Association, [1995?]
Эту запись предоставил National Agricultural Library
