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dc.date.accessioned2017-03-24T18:29:40Z
dc.date.available2017-03-24T18:29:40Z
dc.date.issued1933-06
dc.identifier.other(OCoLC)919789491
dc.identifier.urihttp://hdl.handle.net/2376/8515
dc.languageEnglish
dc.publisherPullman, Washington : State College of Washington. Extension Service.
dc.relation.ispartofseriesExtension bulletin (State College of Washington. Extension Service) ; 0184
dc.relation.ispartofseriesExtension bulletin (Washington State University. Extension) ; 0184
dc.rightsIn copyright
dc.rightsopenAccess
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.rights.urihttp://purl.org/eprint/accessRights/OpenAccess
dc.subject.lcshFruit -- Preservation
dc.subject.lcshVegetables -- Preservation
dc.subject.lcshFruit -- Drying
dc.subject.lcshVegetables -- Drying
dc.subject.lcshSalting of food
dc.titlePreparation of fruits and vegetables in the home by drying and brining
dc.typeText


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