The repository is currently being upgraded to DSpace 7. Temporarily, only admins can login. Submission of items and changes to existing items is prohibited until the completion of this upgrade process.
Vertical rotisserie spit-cooking and serving for shaved meat dishes
Description:PDF fileMIME type:application/pdfFile Size:157.4Kb
South Carolina Department of Health and Environmental Control
SubjectCooking (Meat)--Law and legislation--South Carolina; Roasting (Cooking)--Law and legislation--South Carolina; Skewer cooking--Law and legislation--South Carolina
Vertical rotisseries are used in the cooking of ground, comminuted, or stacked meats for dishes such as gyro, al pastor, shawarma, and doner kebab. Meat is sliced from the outer layer of the rotating cone or loaf as it cooks on the spit.
MetadataShow full item record
|Publisher||South Carolina State Library|
|Digital Collection||South Carolina State Documents Depository|
|Rights||Copyright status determined to be in the public domain on April 27, 2020 by United States Supreme Court ruling (Georgia et al., Petitioners v. Public.Resource.Org, Inc. : 590 U.S.__(2020))|
|Digitization Specifications||This South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.|