Cooking Greens

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dc.contributorVirginia Cooperative Extension Serviceen
dc.contributor.authorMcDaniel, Alan, 1948-en
dc.contributor.authorAdler, Barry, 1952-en
dc.contributor.authorRelf, Dianeen
dc.date.accessioned2017-11-30T20:18:40Zen
dc.date.available2017-11-30T20:18:40Zen
dc.date.issued1981-01en
dc.description.abstractProvides a summary of a wide range of information concerning the culture, nutritional value, harvest, and storage of cooking greens.en
dc.description.notesReprinted.en
dc.format.extent2 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/80885en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extension Serviceen
dc.relation.ispartofseriesMH (Virginia Cooperative Extension Service) ; 408en
dc.relation.ispartofseriesVirginia Home Food Productionen
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.cabtLeafy vegetablesen
dc.subject.cabtCookeryen
dc.subject.cabtCrop productionen
dc.subject.cabtNutritionen
dc.subject.lccLD5655.A761en
dc.titleCooking Greensen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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