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Contact: Michael Woods
m_woods@acs.org
202-872-4400
American Chemical Society
Caption: Researchers have developed an edible "antifreeze" that shows promise for preventing the formation of ice crystals in ice cream.
Credit: Courtesy of USDA-ARS, Keith Weller
Usage Restrictions: None
Related news release: American Chemical Society's weekly PressPac -- Jan. 9, 2008
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