Stale bread loss as a problem of the baking industry /

Stale bread loss as a problem of the baking industry /

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Bibliographic Details
Author / Creator:	Davis, Joseph Stancliffe, 1885-1975
Imprint:	Stanford : Stanford University, 1923.
Description:	71 p. ; 23 cm.
Language:	English
Series:	Food Research Institute, Stanford University, California. Publication ; no. 1, February, 1923 Stanford University. Food Research Institute. Publication ; no. 1. History of technology preservation project ; (MN 00530.10).
Subject:	Bakers and bakeries Bread Bread.
Format:	Microform Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/1190669

Hidden Bibliographic Details
Other authors / contributors:	Eldred, Wilfred, 1888?-1978
Notes:	Microfilm. Chicago : University of Chicago Library, 1991. 1 microfilm reel ; 35 mm. (MN 00530.10).

Regenstein, B Level, Science Microforms

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Holdings details from Regenstein, B Level, Science Microforms
Call Number:	microfm TX769.D38 1923
c.1	Available Loan period: standard loan Need help? - Ask a Librarian