Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations
This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. This document is FSHN05-08, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 3...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2005-04-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/114330 |
| _version_ | 1797195209768960000 |
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| author | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley |
| author_facet | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley |
| author_sort | Keith R. Schneider |
| collection | DOAJ |
| description |
This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. This document is FSHN05-08, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005.
FSHN0508/FS116: Guidance for Processing Cured and Hot Smoked Sausage (ufl.edu)
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| first_indexed | 2024-04-24T06:08:33Z |
| format | Article |
| id | doaj.art-51e60b25208642339aad6e8369df710e |
| institution | Directory Open Access Journal |
| issn | 2576-0009 |
| language | English |
| last_indexed | 2024-04-24T06:08:33Z |
| publishDate | 2005-04-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj.art-51e60b25208642339aad6e8369df710e2024-04-23T05:08:00ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092005-04-0120053Guidance for Processing Cured and Hot Smoked Sausage in Retail OperationsKeith R. Schneider0Victor Garrido1W. Steve Otwell2Ray Mobley3University of FloridaUniversity of FloridaUniversity of FloridaFlorida A&M University This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. This document is FSHN05-08, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005. FSHN0508/FS116: Guidance for Processing Cured and Hot Smoked Sausage (ufl.edu) https://journals.flvc.org/edis/article/view/114330FS116 |
| spellingShingle | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations EDIS FS116 |
| title | Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations |
| title_full | Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations |
| title_fullStr | Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations |
| title_full_unstemmed | Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations |
| title_short | Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations |
| title_sort | guidance for processing cured and hot smoked sausage in retail operations |
| topic | FS116 |
| url | https://journals.flvc.org/edis/article/view/114330 |
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