Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations
Vol. 2005 Núm. 3, Historical Fact Sheets
Vol. 2005 Núm. 3

Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations: FSHN0508/FS116, 2/2005

Historical Fact Sheets
https://doi.org/10.32473/edis-fs116-2005
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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FS116

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Schneider, Keith R., Victor Garrido, W. Steve Otwell, y Ray Mobley. 2005. «Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations: FSHN0508 FS116, 2 2005». EDIS 2005 (3). Gainesville, FL. https://doi.org/10.32473/edis-fs116-2005.
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Resumen

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)

https://doi.org/10.32473/edis-fs116-2005
view on EDIS (English)
PDF-2005 (English)

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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