Saving fruits and vegetables by drying, brining, sulphuring

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dc.contributorVirginia Agricultural and Mechanical College and Polytechnic Institute. Extension Divisionen
dc.contributor.authorCameron, Janet L.en
dc.date.accessioned2018-08-15T20:21:56Zen
dc.date.available2018-08-15T20:21:56Zen
dc.date.issued1942-04en
dc.description.abstractProvides basic instructions for preserving fruits and vegetables by drying, brining and sulphuring.en
dc.format.extent4 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/84802en
dc.language.isoen_USen
dc.publisherVirginia Agricultural and Mechanical College and Polytechnic Institute. Extension Divisionen
dc.relation.ispartofseriesCircular (Virginia Agricultural and Mechanical College and Polytechnic Institute. Extension Division) ; E-360en
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.cabtFruiten
dc.subject.cabtVegetablesen
dc.subject.cabtbriningen
dc.subject.cabtDryingen
dc.subject.cabtFood preservationen
dc.subject.lcshFruit -- Preservationen
dc.subject.lcshFruit -- Dryingen
dc.subject.lcshVegetables -- Preservationen
dc.subject.lcshVegetables -- Dryingen
dc.subject.lcshSalting of fooden
dc.titleSaving fruits and vegetables by drying, brining, sulphuringen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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