Guidance for Processing Sushi in Retail Operations
Vol. 2005 Núm. 3, Historical Fact Sheets
Vol. 2005 Núm. 3

Guidance for Processing Sushi in Retail Operations: FSHN0509/FS117, 2/2005

Historical Fact Sheets
https://doi.org/10.32473/edis-fs117-2005
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
EDIS Cover Volume 2005 Number 3 seafood image
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FS117

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Schneider, Keith R., Victor Garrido, W. Steve Otwell, y Ray Mobley. 2005. «Guidance for Processing Sushi in Retail Operations: FSHN0509 FS117, 2 2005». EDIS 2005 (3). Gainesville, FL. https://doi.org/10.32473/edis-fs117-2005.
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Resumen

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)

https://doi.org/10.32473/edis-fs117-2005
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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