Going To Market

dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorKastan, Christineen
dc.contributor.authorKloetzli, Cathrynen
dc.contributor.authorBoyer, Renee R.en
dc.contributor.authorEifert, Joellen
dc.contributor.authorWallace, Rachelen
dc.date.accessed2017-06-30en
dc.date.accessioned2017-11-30T18:58:10Zen
dc.date.available2017-11-30T18:58:10Zen
dc.date.issued2017-06-29en
dc.description.abstractDiscusses requirements for food service vendors in Virginia.en
dc.format.extent2 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/80690en
dc.identifier.urlhttp://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/ANR/ANR-46/FST-273.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; FST-273en
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 Businessen
dc.subjectFood Preparationen
dc.subjectFood safetyen
dc.subject.cabtFood marketingen
dc.subject.cabtFood safetyen
dc.titleGoing To Marketen
dc.typeExtension publicationen
dc.type.dcmitypeTexten
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