Preparation of whole roastling pigs

Simple item page
dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorMarriott, Norman G.en
dc.date.accessioned2013-12-14T00:49:55Zen
dc.date.available2013-12-14T00:49:55Zen
dc.date.issued2000en
dc.description.statementofresponsibilityN.G. Marriotten
dc.format.extent1 sheet, 2 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.oclc46956168en
dc.identifier.urihttp://hdl.handle.net/10919/24680en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 458-001en
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.subject.lccLD5655 .A762 no.458en
dc.subject.lcshCooking (Pork)en
dc.subject.lcshRoasting (Cooking)en
dc.titlePreparation of whole roastling pigsen
dc.title.alternativeFood science and technologyen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
VCE458_001_2000.pdf
Size:
1.55 MB
Format:
Adobe Portable Document Format
Download

Collections

Publications, Virginia Cooperative Extension (VCE)