Schneider, K. R., Garrido, V., Otwell, W. S., & Mobley, R. (2005). Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations: FSHN0507/FS115, 2/2005. EDIS, 2005(3). https://doi.org/10.32473/edis-fs115-2005