Guidance for Processing Fermented and Dried Sausage in Retail Operations
This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. This document is FSHN05-01, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 3...
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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/114322 |
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| _version_ | 1823866161956126720 |
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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 FSHN05-01, 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.
FSHN0501/FS109: Guidance for Processing Fermented and Dried Sausage in Retail Operations (ufl.edu)
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| format | Article |
| id | doaj-art-e79f0dcfcacc441399d07155b27932e8 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2005-04-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-e79f0dcfcacc441399d07155b27932e82025-02-08T06:26:11ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092005-04-0120053Guidance for Processing Fermented and Dried Sausage in Retail OperationsKeith R. Schneider0https://orcid.org/0000-0003-0145-3418Victor 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 FSHN05-01, 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. FSHN0501/FS109: Guidance for Processing Fermented and Dried Sausage in Retail Operations (ufl.edu) https://journals.flvc.org/edis/article/view/114322FS109 |
| spellingShingle | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley Guidance for Processing Fermented and Dried Sausage in Retail Operations EDIS FS109 |
| title | Guidance for Processing Fermented and Dried Sausage in Retail Operations |
| title_full | Guidance for Processing Fermented and Dried Sausage in Retail Operations |
| title_fullStr | Guidance for Processing Fermented and Dried Sausage in Retail Operations |
| title_full_unstemmed | Guidance for Processing Fermented and Dried Sausage in Retail Operations |
| title_short | Guidance for Processing Fermented and Dried Sausage in Retail Operations |
| title_sort | guidance for processing fermented and dried sausage in retail operations |
| topic | FS109 |
| url | https://journals.flvc.org/edis/article/view/114322 |
| work_keys_str_mv | AT keithrschneider guidanceforprocessingfermentedanddriedsausageinretailoperations AT victorgarrido guidanceforprocessingfermentedanddriedsausageinretailoperations AT wsteveotwell guidanceforprocessingfermentedanddriedsausageinretailoperations AT raymobley guidanceforprocessingfermentedanddriedsausageinretailoperations |