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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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INNOVATION IN EXTENSION: Tennessee State University
https://pde.osu.edu/tennesseeState
region has a modest oil seed production rate by area farmers,” said Dr. Jason de Koff, assistant ...
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INNOVATION IN EXTENSION: Virginia Polytechnic Institute & State University
https://pde.osu.edu/virginiaPolytechnic
online survey: With limited staff resources and an increased rate of hires, we developed teams in each ...
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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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Forum Questions
https://meatsci.osu.edu/node/82
rates, delivery truck temperatures, incidence of product rejection/returns, age of product post-kill, ...