The ice cream mix; a simplified method of instruction in standardization of the ice cream mix. Definite combinations of ingredients to secure any desired percentage of butterfat and total solids. State ice cream laws and regulations.

The ice cream mix; a simplified method of instruction in standardization of the ice cream mix. Definite combinations of ingredients to secure any desired percentage of butterfat and total solids. State ice cream laws and regulations.

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Bibliographic Details
Author / Creator:	Baer, A. C. (Arthur Christopher), 1884-
Edition:	Rev. and enl. ed.
Imprint:	Milwaukee, Olsen publishing co., c1923.
Description:	3 p.l., [11]-75, xvi p. incl. tables. 20 cm.
Language:	English
Series:	History of technology preservation project ; (MN 00411.4).
Subject:	Ice cream, ices, etc. Ice cream, ices, etc.
Format:	Microform Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/1173179

Hidden Bibliographic Details
Other authors / contributors:	Burke, A. D. (Arthur Devries), 1893- joint author. Olson, N. E. (Norman Everett) joint author.
Notes:	Microfilm. Chicago : University of Chicago Library, 1991. 1 microfilm reel ; 35 mm. (MN 00411.4).

Regenstein, B Level, Science Microforms

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Holdings details from Regenstein, B Level, Science Microforms
Call Number:	microfm TX795.B3 1923
c.1	Available Loan period: standard loan Need help? - Ask a Librarian