Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations
This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. This document is FSHN05-07, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 3...
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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://journals.flvc.org/edis/article/view/114329 |
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| _version_ | 1823866108653862912 |
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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 specialty meat products processed at retail, for display and distribution at retail. This document is FSHN05-07, 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.
FSHN0507/FS115: Guidance for Processing Cured and Smoked Ham and Pork Loins (ufl.edu)
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| format | Article |
| id | doaj-art-2f062e92135e4e8ab90a4ff36c5acd19 |
| 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-2f062e92135e4e8ab90a4ff36c5acd192025-02-08T06:26:10ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092005-04-0120053Guidance for Processing Cured and Smoked Ham and Pork Loins 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 specialty meat products processed at retail, for display and distribution at retail. This document is FSHN05-07, 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. FSHN0507/FS115: Guidance for Processing Cured and Smoked Ham and Pork Loins (ufl.edu) https://journals.flvc.org/edis/article/view/114329FS115 |
| spellingShingle | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations EDIS FS115 |
| title | Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations |
| title_full | Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations |
| title_fullStr | Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations |
| title_full_unstemmed | Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations |
| title_short | Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations |
| title_sort | guidance for processing cured and smoked ham and pork loins in retail operations |
| topic | FS115 |
| url | https://journals.flvc.org/edis/article/view/114329 |
| work_keys_str_mv | AT keithrschneider guidanceforprocessingcuredandsmokedhamandporkloinsinretailoperations AT victorgarrido guidanceforprocessingcuredandsmokedhamandporkloinsinretailoperations AT wsteveotwell guidanceforprocessingcuredandsmokedhamandporkloinsinretailoperations AT raymobley guidanceforprocessingcuredandsmokedhamandporkloinsinretailoperations |