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:
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).

MARC

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245 1 4 |a The ice cream mix;  |b 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.  |c By Prof. A.C. Baer, Prof. N.E. Olson, and Prof. A.D. Burke. 
250 |a Rev. and enl. ed. 
260 0 |a Milwaukee,  |b Olsen publishing co.,  |c c1923. 
300 |a 3 p.l., [11]-75, xvi p. incl. tables.  |c 20 cm. 
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533 |a Microfilm.  |b Chicago :  |c University of Chicago Library,  |d 1991.  |e 1 microfilm reel ; 35 mm.  |f (MN 00411.4). 
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700 1 0 |a Olson, N. E.  |q (Norman Everett)  |e joint author.  |0 http://id.loc.gov/authorities/names/n91066729  |1 http://viaf.org/viaf/53329969 
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927 |t Library of Congress classification  |a TX795.B3 1923  |p microfm  |l JRL  |c JRL-SciMic  |e CRERAR  |b H91431479  |i 2467188