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Pork Slaughter Example
https://meatsci.osu.edu/node/88
chill cooler temperature records, and carcass chillling rate records. Not likely to occur, based upon ...
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Meat Emulsions
https://meatsci.osu.edu/node/130
law: V= D 2 (d i-d o)g 18n where V = rate of separation of fat D = diameter of the fat d o and d i = ...
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Use of Phosphates in Sausage
https://meatsci.osu.edu/node/125
the rate of emulsion temperature rise. Decreased emulsion viscosity would be advantageous when ...
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Use of Good Manufacturing Practices (GMPs) in HACCP Programs
https://meatsci.osu.edu/node/115
the growth of C. perfringens. [F1] Monitoring of the chilling rate alone, in place of a CCP for ...
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2010 American Phytopathological Society
https://plantpath.osu.edu/archived-news/2010-aps
Effects of temperature and wetness duration on the sporulation rate of Phomopsis viticola on infected ...
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2011 American Phytopathological Society
https://plantpath.osu.edu/node/607
the sporulation rate of Phomopsis viticola on infected grape canes. DANIEL J. ANCO, L. V. Madden, M. ...
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2011 Seminars
https://plantpath.osu.edu/node/942
sporulation rate of Phomopsis viticola on infected grape canes May 3- David Coplin (Dept. of Plant Pathology); ...
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Ohio State's Food Industries Center Helps Food, Beverage Industry Taste Success
develop the recipe for commercial production, and gave us the opportunity to develop a first-rate ...
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SECTIONED AND FORMED MEAT PRODUCTS
https://meatsci.osu.edu/node/95
This results in a higher turnover rate in inventory. Furthermore, improved pickle penetration causes ... cations also inhibits oxidative rancidity and slows the rate of color fading of cured meat. However, it is ...
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2007
https://plantpath.osu.edu/research/publications/2007
Gowda, M., Li, H., and Wang, G. 2007. Robust analysis of 5?-transcript ends (5?-RATE): a high-throughput ... Grewal, P. S., and Fuzy, E. 2007. Differences in penetration routes and establishment rates of four ...