Text Book Of The Ice Cream Mix
Containing Various Percents Of Butter Fat, Milk Solids Not Fat, Sugar And Total Solids. Divided In Two Parts. Part One, Standardizing The Mix. Part Two, Condensing The Whole Mix
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![Cover Food and Its Functions [electronic Resource]: a Text-book for Students of Cookery](https://bilder.buecher.de/produkte/66/66185/66185321n.jpg "Food and Its Functions [electronic Resource]: a Text-book for Students of Cookery")