Open AccessGuidance for Processing Cured and Hot Smoked Sausage in Retail Operations
Author(s) -
Keith R. Schneider,
Victor Garrido,
W. Steven Otwell,
R. Keith Mobley
Publication year - 1969
Publication title -
edis
Language(s) - English
Resource type - Journals
ISSN - 2576-0009
DOI - 10.32473/edis-fs116-2005
Subject(s) - food service , business , agricultural science , specialty , service (business) , engineering , operations management , food science , marketing , environmental science , medicine , chemistry , pathology
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)