Palabras clave
FS109
Cómo citar
Schneider, Keith R., Victor Garrido, W. Steve Otwell, y Ray Mobley. 2005. «Guidance for Processing Fermented and Dried Sausage in Retail Operations: FSHN0501 FS109, 2 2005». EDIS 2005 (3). Gainesville, FL. https://doi.org/10.32473/edis-fs109-2005.
Resumen
This recommended guidance is for specialty meat products processed at retail, for display and distribution at
retail. This document is FSHN05-01, 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.
FSHN0501/FS109: Guidance for Processing Fermented and Dried Sausage in Retail Operations (ufl.edu)
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.