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dc.contributor.authorHertzler, Ann A.en_US
dc.coverage.spatialBlacksburg, Virginiaen_US
dc.coverage.spatialPetersburg, Virginiaen_US
dc.date.accessioned2011-08-22T20:43:59Z
dc.date.available2011-08-22T20:43:59Z
dc.date.issued1984-2005en_US
dc.identifier.urivce_hertzler_1984_348_911.pdfen_US
dc.identifier.urihttp://hdl.handle.net/10919/11289
dc.descriptionAdded title: Home Economicsen_US
dc.format.extent2 pagesen_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoen_USen_US
dc.publisherVirginia Cooperative Extension Service, Virginia Tech and Virginia Stateen_US
dc.relation.ispartof348-911en_US
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension Service): 348-911en_US
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en_US
dc.subjectNutrition -- Requirementsen_US
dc.subjectFood -- Potassium contenten_US
dc.titlePotassium in the Dieten_US
dc.typeOther - Educational Materialen_US
dc.contributor.departmentVirginia Cooperative Extension Serviceen_US


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