| dc.contributor.advisor | Kim, Taejo | |
| dc.contributor.author | Lanka, Sri Harsha | |
| dc.date.accessioned | 2024-05-23T16:28:29Z | |
| dc.date.available | 2024-05-23T16:28:29Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/85382 | |
| dc.description | UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community. | en_US |
| dc.description.abstract | Stringent HACCP protocols are essential for ensuring the safety and quality of Italian-style charcuterie. Through meticulous risk assessment and control measures, including monitoring temperature, sanitation, and microbial threats, producers uphold culinary traditions while safeguarding public health. Compliance with these standards satisfies consumer expectations for premium, safe products. | en_US |
| dc.description.sponsorship | Office of Research & Sponsored Programs | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | University of Wisconsin--Stout | en_US |
| dc.title | A detailed study on Hazard Analysis & Critical Control Points of Italian Style Charcuterie Meats | en_US |
| dc.type | Presentation | en_US |
| dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en_US |
