Guidance for Processing Sushi in Retail Operations
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 ingredie...
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| Format: | Article |
| Language: | English |
| Published: |
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/114331 |
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| _version_ | 1823866157034110976 |
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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 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)
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| format | Article |
| id | doaj-art-d596d32f16274de1bf70d85c92ca14af |
| 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-d596d32f16274de1bf70d85c92ca14af2025-02-08T06:26:10ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092005-04-0120053Guidance for Processing Sushi 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 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://journals.flvc.org/edis/article/view/114331FS117 |
| spellingShingle | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley Guidance for Processing Sushi in Retail Operations EDIS FS117 |
| title | Guidance for Processing Sushi in Retail Operations |
| title_full | Guidance for Processing Sushi in Retail Operations |
| title_fullStr | Guidance for Processing Sushi in Retail Operations |
| title_full_unstemmed | Guidance for Processing Sushi in Retail Operations |
| title_short | Guidance for Processing Sushi in Retail Operations |
| title_sort | guidance for processing sushi in retail operations |
| topic | FS117 |
| url | https://journals.flvc.org/edis/article/view/114331 |
| work_keys_str_mv | AT keithrschneider guidanceforprocessingsushiinretailoperations AT victorgarrido guidanceforprocessingsushiinretailoperations AT wsteveotwell guidanceforprocessingsushiinretailoperations AT raymobley guidanceforprocessingsushiinretailoperations |