Planning for Carried Meals

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dc.contributorVirginia Cooperative Extension Serviceen
dc.contributor.authorHertzler, Ann A.en
dc.contributor.authorRoberts, Tim, 1960-en
dc.coverage.spatialBlacksburg, Virginiaen
dc.coverage.spatialPetersburg, Virginiaen
dc.date.accessioned2011-08-22T20:44:03Zen
dc.date.available2011-08-22T20:44:03Zen
dc.date.issued2009en
dc.format.extent4 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/11310en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extension, Virginia Tech and Virginia State Universityen
dc.publisherCollege of Agriculture and Life Sciencesen
dc.publisherOffice of Communications and Marketingen
dc.relation.ispartof348-014en
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension): 348-014en
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.subjectLunchbox cookingen
dc.subjectFood -- Safety measuresen
dc.subjectMenus -- Plannningen
dc.titlePlanning for Carried Mealsen
dc.typeExtension publicationen
dc.typeLearning objecten
dc.type.dcmitypeTexten

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