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AFDO Retail Processing Guides series

Summary
Summary

Publications

Guidance for Processing Beef Jerky in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Guidance for Processing Cured and Smoked Ham and Pork Loins

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Guidance for Processing Cured and Hot Smoked Sausage

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Guidance for Processing Fermented and Dried Sausage in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Guidance for Processing Fresh-cut Produce in Retail Operations

Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray Mobley

Guidance for Processing Fresh Juices in Retail Operations

Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray Mobley

Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations

Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray Mobley

Guidance for Processing Smoked Seafood in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

Guidance for Processing Sushi in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

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