Elaboración de Conservas a Presión

dc.contributor	Virginia Cooperative Extension	en
dc.contributor.author	Boyer, Renee R.	en
dc.contributor.author	Chase, Melissa W.	en
dc.date.accessed	2016-03-17	en
dc.date.accessioned	2017-03-08T18:02:17Z	en
dc.date.available	2017-03-08T18:02:17Z	en
dc.date.issued	2016-01-29	en
dc.description.abstract	This Spanish language version of Publication 348-585 outlines how to safely preserve low-acid foods through pressure canning at home.	en
dc.format.extent	13 pages	en
dc.format.mimetype	application/pdf	en
dc.identifier.uri	http://hdl.handle.net/10919/75372	en
dc.identifier.url	http://www.pubs.ext.vt.edu/348S/348-585S/348-585S-PDF.pdf	en
dc.language.iso	sp	en
dc.publisher	Virginia Cooperative Extension	en
dc.relation.ispartofseries	Publication (Virginia Cooperative Extension) ; 348-585S	en
dc.rights	Virginia 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	Food safety	en
dc.subject	Food Preservation	en
dc.subject.cabt	Canning	en
dc.subject.cabt	Preservation	en
dc.subject.cabt	pressure cookers	en
dc.title	Elaboración de Conservas a Presión	en
dc.type	Extension publication	en
dc.type.dcmitype	Text	en

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