Using Dehydration to Preserve Fruits, Vegetables, and Meats

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dc.contributor.authorBoyer, Renee R.en
dc.contributor.authorHuff, Karleighen
dc.contributor.departmentVirginia Cooperative Extension (VCE)en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2013-08-16en
dc.date.accessioned2014-08-14T15:04:29Zen
dc.date.available2014-08-14T15:04:29Zen
dc.date.issued2009-06-01en
dc.description.abstractThis document describes 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/10919/50154en
dc.identifier.urlhttp://pubs.ext.vt.edu/348/348-597/348-597_pdf.pdfen
dc.language.isoenen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 348-597en
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.cabtFruiten
dc.subject.cabtVegetablesen
dc.subject.cabtMeaten
dc.subject.cabtHome food preservationen
dc.titleUsing Dehydration to Preserve Fruits, Vegetables, and Meatsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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