Showing 1 - 16 results of 16 for search 'Larry Eubanks', query time: 0.02s Refine Results
  1. 1
    Summary of Alternative Cooling Procedures for Large Bone-In Hams

    Summary of Alternative Cooling Procedures for Large Bone-In Hams by Chad Carr, Larry Eubanks

    Published 2010-08-01
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  2. 2
    The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life

    The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life by Chad Carr, Larry Eubanks

    Published 2009-01-01
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  3. 3
    Country of Origin Labeling (COOL)

    Country of Origin Labeling (COOL) by Chad Carr, Larry Eubanks

    Published 2008-09-01
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  4. 4
    Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours

    Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours by Larry Eubanks, Chad Carr, Chris Pantaleo

    Published 2009-12-01
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  5. 5
    Fresh Meat Selection for Consumers

    Fresh Meat Selection for Consumers by Chad Carr, Ed Jennings, Larry Eubanks

    Published 2009-12-01
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  6. 6
    Adding Value to Livestock with Niche Meat Marketing Programs

    Adding Value to Livestock with Niche Meat Marketing Programs by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-05-01
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  7. 7
    USDA Inspected Livestock Slaughter Facilities in Florida

    USDA Inspected Livestock Slaughter Facilities in Florida by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-09-01
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  8. 8
    Custom and Retail Exempt Meat Processing

    Custom and Retail Exempt Meat Processing by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-10-01
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  9. 9
    Specialty Meat Marketing Claims: What's the Difference?

    Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2011-06-01
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  10. 10
    Specialty Meat Marketing Claims: What's the Difference?

    Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2007-10-01
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  11. 11
    Specialty Meat Marketing Claims: What's the Difference?

    Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

    Published 2008-02-01
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  12. 12
    Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures

    Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures by Larry Eubanks, Chad Carr, Ronald H. Schmidt

    Published 2009-08-01
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  13. 13
    Lamb and Variety Meat Retail Identification Cuts

    Lamb and Variety Meat Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry Eubanks

    Published 2017-12-01
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  14. 14
    Facts and Frequently Asked Questions About Lean, Finely-Textured Beef

    Facts and Frequently Asked Questions About Lean, Finely-Textured Beef by Chad Carr, Dwain Johnson, Joel Brendemuhl, Larry Eubanks

    Published 2012-07-01
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  15. 15
    How Do I Legally Sell Meat from My Own Livestock and Poultry in the State of Florida?

    How Do I Legally Sell Meat from My Own Livestock and Poultry in the State of Florida? by Chad Carr, Jason Scheffler, Larry Eubanks, Ron Webb, Lee Cornman, Scotland Talley, Steve Stiegler

    Published 2014-12-01
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  16. 16
    How Do I Legally Sell Meat from Alligators, Wild Game, or My Farmed Game or Birds in Florida?

    How Do I Legally Sell Meat from Alligators, Wild Game, or My Farmed Game or Birds in Florida? by Chad Carr, Jason Scheffler, Larry Eubanks, Ron Webb, Lee Cornman, Scotland Talley, Steve Stiegler

    Published 2014-12-01
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