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dc.contributorVirginia Cooperative Extensionen_US
dc.contributor.authorBarton, Jo Anne, 1935-en_US
dc.date.accessioned2013-12-14T00:49:43Z
dc.date.available2013-12-14T00:49:43Z
dc.date.issued1994en_US
dc.identifier.urihttp://hdl.handle.net/10919/24634
dc.format.extent20 pagesen_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoen_USen_US
dc.publisherVirginia Cooperative Extensionen_US
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 348-027en_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.subject.lccLD5655 .A762en_US
dc.subject.lcshFood -- Preservationen_US
dc.titlePreserving foodsen_US
dc.typeExtension publicationen_US
dc.description.notesReprinted 1994en_US
dc.identifier.oclc31786017en_US
dc.type.dcmitypeTexten_US


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