Guidance for Processing Smoked Seafood in Retail Operations
This recommended guidance is for processing smoked seafood (hot or cold smoked) either as a whole item or in portions, and packaged for display in refrigerated cases for public sale. This document is FSHN05-03, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2005-04-01
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| Series: | EDIS |
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| Online Access: | https://ojs.test.flvc.org/edis/article/view/114325 |
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| _version_ | 1825202771181174784 |
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| author | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley |
| author_facet | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley |
| author_sort | Keith R. Schneider |
| collection | DOAJ |
| description |
This recommended guidance is for processing smoked seafood (hot or cold smoked) either as a whole item or
in portions, and packaged for display in refrigerated cases for public sale. This document is FSHN05-03, 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.
FSHN0503/FS111: Guidance for Processing Smoked Seafood in Retail Operations (ufl.edu)
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| format | Article |
| id | doaj-art-00b46b26a870429f9410d87763874ed8 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2005-04-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-00b46b26a870429f9410d87763874ed82025-02-07T14:32:40ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092005-04-0120053Guidance for Processing Smoked Seafood in Retail OperationsKeith R. Schneider0https://orcid.org/0000-0003-0145-3418Victor Garrido1W. Steve Otwell2Ray Mobley3University of FloridaUniversity of FloridaUniversity of FloridaFlorida A&M University This recommended guidance is for processing smoked seafood (hot or cold smoked) either as a whole item or in portions, and packaged for display in refrigerated cases for public sale. This document is FSHN05-03, 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. FSHN0503/FS111: Guidance for Processing Smoked Seafood in Retail Operations (ufl.edu) https://ojs.test.flvc.org/edis/article/view/114325FS111 |
| spellingShingle | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley Guidance for Processing Smoked Seafood in Retail Operations EDIS FS111 |
| title | Guidance for Processing Smoked Seafood in Retail Operations |
| title_full | Guidance for Processing Smoked Seafood in Retail Operations |
| title_fullStr | Guidance for Processing Smoked Seafood in Retail Operations |
| title_full_unstemmed | Guidance for Processing Smoked Seafood in Retail Operations |
| title_short | Guidance for Processing Smoked Seafood in Retail Operations |
| title_sort | guidance for processing smoked seafood in retail operations |
| topic | FS111 |
| url | https://ojs.test.flvc.org/edis/article/view/114325 |
| work_keys_str_mv | AT keithrschneider guidanceforprocessingsmokedseafoodinretailoperations AT victorgarrido guidanceforprocessingsmokedseafoodinretailoperations AT wsteveotwell guidanceforprocessingsmokedseafoodinretailoperations AT raymobley guidanceforprocessingsmokedseafoodinretailoperations |