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dc.contributorVirginia Cooperative Extension
dc.contributor.authorBoyer, Renee Raiden
dc.contributor.authorMcKinney, Julie Michelle
dc.date.accessioned2018-07-23T13:17:37Z
dc.date.available2018-07-23T13:17:37Z
dc.date.issued2018-03-23
dc.identifier.urihttp://hdl.handle.net/10919/84264
dc.description.abstractDescribes the proper purchase and storage of all types of food products including meat, fish, poultry, dairy, fruit, vegetables, fresh bakery products, packaged food and mixes, and many common pantry staples and condiments.
dc.format.extent12 pages
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.publisherVirginia Cooperative Extension
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 348-960 (FST-286)
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.
dc.subjectFood Preservation
dc.subjectFood Safety
dc.titleFood Storage Guidelines For Consumers
dc.typeExtension publication
dc.identifier.urlhttps://pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/348/348-960/FST-286.pdf
dc.date.accessed2018-03-26
dc.subject.cabtfood storage
dc.subject.cabtfood spoilage
dc.subject.cabtfood quality
dc.type.dcmitypeText


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