Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations: FSHN0507/FS115, 2/2005

Keith R. Schneider; Victor Garrido; W. Steve Otwell; Ray Mobley

doi:10.32473/edis-fs115-2005

Vol. 2005 No. 3, Historical Fact Sheets

Vol. 2005 No. 3

Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations: FSHN0507/FS115, 2/2005

Historical Fact Sheets

https://doi.org/10.32473/edis-fs115-2005

Keith R. Schneider⁺⁻
Victor Garrido⁺⁻
W. Steve Otwell⁺⁻
Ray Mobley⁺⁻

Keith R. Schneider

University of Florida

https://orcid.org/0000-0003-0145-3418

Victor Garrido

University of Florida

W. Steve Otwell

University of Florida

Ray Mobley

Florida A&M University

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FS115

How to Cite

Schneider, Keith R., Victor Garrido, W. Steve Otwell, and Ray Mobley. 2005. “Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations: FSHN0507 FS115, 2 2005”. EDIS 2005 (3). Gainesville, FL. https://doi.org/10.32473/edis-fs115-2005.

Abstract

This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. This document is FSHN05-07, 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.

FSHN0507/FS115: Guidance for Processing Cured and Smoked Ham and Pork Loins (ufl.edu)

https://doi.org/10.32473/edis-fs115-2005

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PDF-2005

Unless otherwise specified, articles published in the EDIS journal after January 1, 2024 are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations: FSHN0507/FS115, 2/2005

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