Saving nutrients : pastas (macaroni, noodles, spaghetti), fruits, vegetable

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dc.contributor.authorHertzler, Ann A.en
dc.date.accessioned2017-03-09T15:09:12Zen
dc.date.available2017-03-09T15:09:12Zen
dc.date.issued1985-08en
dc.description.abstractPresents tips for proper storing and cooking of pastas, fruits and vegetables to maintain their nutritional value.en
dc.format.extent2 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/75669en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extension Serviceen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension Service) ; 348-158en
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.cabtFooden
dc.subject.cabtnutrient contenten
dc.subject.cabtFood storageen
dc.subject.lcshFood -- Vitamin contenten
dc.subject.lcshFood -- Storageen
dc.titleSaving nutrients : pastas (macaroni, noodles, spaghetti), fruits, vegetableen
dc.title.alternativeHome economicsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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