Labeling is just as important at home as it is for fairs, although it may not be quite as elaborate. At a later date, you’ll want to know what the product is and when you preserved it. You also may want to write down additional information about the way you...
Reprinted January 1984. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Reprinted January 1984. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Reprinted July 1989. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Reprinted July 1985. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The purpose of this study was to identify the knowledge, attitudes, practices and barriers related to handwashing in the restaurant environment. The study was designed with multidimensional study tools to include: a focus group conversation with questions to food workers to develop an initial understanding of knowledge, practice and attitudes...
The purpose of this research was to explore patients' perceptions of services provided by hospital dietitians. The two-phase study included: (1) personal interviews of thirty-one patients to determine service attributes believed important when receiving a dietitian's service, and (2) development of a survey instrument, NUTRI-SERVE. Responses were obtained from 103...