Eubanks, Larry F
Publications
- Adding Value to Livestock with Niche Meat Marketing Programs
- Country of Origin Labeling (COOL)
- Custom and Retail Exempt Meat Processing
- The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life
- The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs
- Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures
- Specialty Meat Marketing Claims: What's the Difference?
- USDA Inspected Livestock Slaughter Facilities in Florida
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