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

Keith R. Schneider; Victor Garrido; W. Steve Otwell; Ray Mobley

doi:10.32473/edis-fs116-2005

Vol. 2005 No. 3, Historical Fact Sheets

Vol. 2005 No. 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⁺⁻
Victor Garrido⁺⁻
W. Steve Otwell⁺⁻
Ray Mobley⁺⁻

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, and Ray Mobley. 2005. “Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations: FSHN0508/FS116, 2/2005”. EDIS 2005 (3). https://doi.org/10.32473/edis-fs116-2005.

Abstract

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

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PDF-2005

The documents contained on this website are copyrighted by the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions, but permits free reproduction by all agents and offices of the Cooperative Extension Service and the people of the State of Florida. Permission is granted to others to use these materials in part or in full for educational purposes, provided that full credit is given to the UF/IFAS, citing the publication, its source, and date of publication.

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

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