Sanders to reopen flagship Chocolate & Ice Cream Shoppe

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Sanders to reopen flagship Chocolate & Ice Cream Shoppe

机译：桑德斯重新开设旗舰店巧克力和冰淇淋专柜

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Sanders Candy and Morley Candy Makers celebrated the grand reopening of their newly-remodeled chocolate and ice cream shoppe in Clinton Township, Mich, on Oct. 14.

机译：Sanders Candy和Morley Candy Makers于10月14日在密歇根州的Clinton Township庆祝新改建的巧克力和冰淇淋专卖店盛大开业。

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《Candy industry》 |2017年第11期|47-47|共1页
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机译：使用固体巧克力偏好说明巧克力冰淇淋中苦味的耐受性
2. Unilever unveils new ruby chocolate Magnum Ice Cream bars [J] . Food Business News . 2020,第24期

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3. Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments [J] . Xu Yun, Hamid Nazimah, Shepherd Daniel, Food Quality and Preference . 2019,第期

机译：在不同饮食环境中消耗巧克力冰淇淋时，风味，情感和电生理测量的变化
4. A HACCP Plan for Chocolate Ice Cream Production [C] . Kuan-Chen Cheng, Gulten Izmirlioglu, Gozde Ari Tuysuz Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2009

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5. Characterization of fat structures in ice cream and enhancement of their colloidal interactions in ice creams high in unsaturated fat. [D] . Mendez Velasco, Carlos. 2010

机译：冰淇淋中脂肪结构的表征及其在不饱和脂肪含量高的冰淇淋中胶体相互作用的增强。
6. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences [O] . Meriel L. Harwood, Joseph R. Loquasto, Robert F. Roberts, -1

机译：使用固体巧克力偏好说明巧克力冰淇淋中苦味的耐受性
7. FEASIBILITY OF UTILISING RICOTTA CHEESE WHEY IN CHOCOLATE ICE CREAM / VIABILIDADE DE UTILIZAÇÃO DO SORO DE QUEIJO RICOTA EM SORVETE DE CHOCOLATE [O] . Roberta Barbosa de Meneses, Calionara Waleska Barbosa de Melo, Tássia Cavalcanti Pires, 2020

机译：在巧克力冰淇淋中使用意大利乳清干酪血清的巧克力冰淇淋/可行性的可行性

Sanders to reopen flagship Chocolate & Ice Cream Shoppe

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