Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations | Zendy

Keith R. Schneider | Zendy; Victor Garrido | Zendy; W. Steve Otwell | Zendy; R. Keith Mobley | Zendy

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Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations

Author(s) -

Keith R. Schneider,

Victor Garrido,

W. Steve 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)

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