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K-State Research and Extension Bookstore

K-State Research and Extension Bookstore

24 Umberger Hall
Kansas State University
Manhattan KS 66506-3402

785-532-5830
785-532-7938 fax
orderpub@k-state.edu

Hours of Operation:
Monday - Friday:
8AM - 5PM
Saturday: Closed
Sunday: Closed

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Food » Consumer Preparation and Preservation

Displaying 36 to 40 of 86 Publications.

  • MF3217
    MF3217
    Simple Seasonal Meals, Fact Sheet

    For FCS annual series. Take advantage of seasonal fruits and vegetables to prepare more nutritious and economical meals. Includes seasonal suggestions and recipes. 8-page, color.

    $1.65
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  • MF2957
    MF2957
    Fresh Ground Beef Color: A Consumer Guide

    This guide explains color patterns in ground beef over time and is intended to help consumers assess ground beef purchases. 2-page, color.

    $1.15
    view publication Quantity:
  • MF3214
    MF3214
    Volunteer Quantity Cooking Safety, Leader's Guide

    Most cooks for large community or family events are volunteers and inexperienced in food safety practices for cooking in large quantities. This leader's guide includes recommendations for teaching the lesson and hands-on examples and exercises. 4-page, b/w.

    $0.55
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  • MF3213
    MF3213
    Volunteer Quantity Cooking Safety, Fact Sheet

    Most cooks for large community or family events are volunteers and inexperienced in food safety practices for cooking in large quantities. Avoid food safety hazards by following the tips in this fact sheet. Includes safety recommendations for all phases of planning, preparing and storing food from a large event. 4-page, color.

    $1.00
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  • MF3209
    MF3209
    Meat Product Labeling and Marketing: What Do All Those Words Really Mean?

    Meat product labels include terms that may be confusing to consumers. This publication explains terms such as "natural," "organic," or "grass-fed," as well as explaining the USDA meat grading system and other product claims. 8-page, color.

    $4.40
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Displaying 36 to 40 of 86 Publications.

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Consumer Preparation and Preservation
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