The ice cream mix
Subtitle: 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.
By: By Prof. A.C. Baer, Prof. N.E. Olson, and Prof. A.D. Burke.
Contributors: Burke, A. D.; Olson, N. E.
Edition: Rev. and enl. ed.
Publisher: The Olsen publishing co.
Published: 1923
Place of publication: Milwaukee, Wis
Language: eng
Number of pages: 75
Subjects: Ice cream, ices, etc.