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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorBoyer, Renee R.en
dc.contributor.authorMcKinney, Julie Michelleen
dc.date.accessioned2018-07-23T13:17:37Zen
dc.date.available2018-07-23T13:17:37Zen
dc.date.issued2018-03-23en
dc.identifier.urihttp://hdl.handle.net/10919/84264en
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.en
dc.format.extent12 pagesen
dc.format.mimetypeapplication/pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 348-960 (FST-286)en
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
dc.subjectFood Preservationen
dc.subjectFood Safetyen
dc.titleFood Storage Guidelines For Consumersen
dc.typeExtension publicationen
dc.identifier.urlhttps://pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/348/348-960/FST-286.pdfen
dc.date.accessed2018-03-26en
dc.subject.cabtfood storageen
dc.subject.cabtfood spoilageen
dc.subject.cabtfood qualityen
dc.type.dcmitypeTexten


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