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Walter S. Otwell

Specialist

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Walter S. Otwell

Specialist

professor emeritus and Florida Sea Grant seafood specialist, UF/IFAS Department of Food Science and Human Nutrition, Gainesville, FL 32611

Publications

thumbnail for publication: Guidance for Processing Fermented and Dried Sausage in Retail Operations

Guidance for Processing Fermented and Dried Sausage in Retail Operations

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

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

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

thumbnail for publication: Guidance for Processing Fresh Juices in Retail Operations

Guidance for Processing Fresh Juices in Retail Operations

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

thumbnail for publication: Guidance for Processing Fresh-cut Produce in Retail Operations

Guidance for Processing Fresh-cut Produce in Retail Operations

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

thumbnail for publication: Guidance for Processing Cured and Smoked Ham and Pork Loins

Guidance for Processing Cured and Smoked Ham and Pork Loins

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

thumbnail for publication: Guidance for Processing Smoked Seafood in Retail Operations

Guidance for Processing Smoked Seafood in Retail Operations

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

thumbnail for publication: Guidance for Processing Beef Jerky in Retail Operations

Guidance for Processing Beef Jerky in Retail Operations

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

thumbnail for publication: Guidance for Processing Sushi in Retail Operations

Guidance for Processing Sushi in Retail Operations

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

thumbnail for publication: Guidance for Processing Cured and Hot Smoked Sausage

Guidance for Processing Cured and Hot Smoked Sausage

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