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dc.contributor.editorJWen_US
dc.creatorVan Laanen, Peggyen_US
dc.date.accessioned2009-07-20T22:31:01Z
dc.date.available2009-07-20T22:31:01Z
dc.date.issued2001-10-22en_US
dc.identifier.otherE-122Sen_US
dc.identifier.urihttp://hdl.handle.net/1969.1/87085
dc.description2 pp.en_US
dc.description.abstractCertain foods are a health risk when prepared ahead of time and taken to outdoor parties. One key to food safety is keeping perishables at the proper temperature and knowing the time limit for serving them.en_US
dc.languageesen_US
dc.relation.ispartofTexas FARMER Collectionen_US
dc.subjectSafetyen_US
dc.subjectHealth & Safetyen_US
dc.subjectHealth & safetyen_US
dc.subjectFooden_US
dc.titleFood Safety for Tailgate Parties and Picnics (Spanish)en_US
dc.typeArticleen


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