Using Dehydration to Preserve Fruits, Vegetables, and Meats

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorBoyer, Renee R.en
dc.contributor.authorHuff, Karleighen
dc.date.accessed2019-01-09en
dc.date.accessioned2019-03-07T17:10:04Zen
dc.date.available2019-03-07T17:10:04Zen
dc.date.issued2019-01-09en
dc.description.abstractDescribes the process of food dehydration including the preparation, drying and storing of fruits, vegetables and meats.en
dc.format.extent5 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/88346en
dc.identifier.urlhttps://pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/348/348-597/348-597(FST-304NP).pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 348-597NPen
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 Preservationen
dc.subject.cabtdehydrationen
dc.subject.cabtHome food preservationen
dc.subject.cabtFruiten
dc.subject.cabtVegetablesen
dc.subject.cabtMeaten
dc.titleUsing Dehydration to Preserve Fruits, Vegetables, and Meatsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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