Foods with an international flavor: a 4-H food-nutrition project leader guide

Technical Report

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/technical_reports/wp988j92q

Descriptions

Attribute Name	Values
Alternative Title	4-H 9316L
Creator	Cook, Frances Spindler, Evelyn B. Kelley, Fern S. Groppe, Christine Duncan, Dorothy Davis, Robert F. Oregon State University. Extension Service
Abstract	Leaders guide for 4-H nutrition project Reprinted June 2006. 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
Resource Type	Learning Object
Date Available	2011-05-12T15:58:50+00:00
Date Issued	2006-06
Non-Academic Affiliation	Oregon State University. Extension Service
Series	4-H
Subject	4-H clubs 4-H clubs -- Oregon
Rights Statement	Copyright Not Evaluated
Publisher	Corvallis, Or. : Extension Service, Oregon State University
Peer Reviewed	Yes
Language	English [eng]
Replaces	http://hdl.handle.net/1957/21296

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