Open AccessGuidance for Processing Sushi 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-fs117-2005
Subject(s) - food service , service (business) , food processing , business , agricultural science , advertising , marketing , food science , engineering , environmental science , chemistry
This recommended guidance is for sushi and related products (raw or cooked) either in the form of individual slices or combined in rolls made with acidified rice, seafood and vegetables, or similar rolls with vegetables alone, prepared in the retail establishment by combining the necessary ingredients, and packaged for display in refrigerated cases for public sale. This document is FSHN05-09, 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.
FSHN0509/FS117: Guidance for Processing Sushi in Retail Operations (ufl.edu)