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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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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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Forum Questions
https://meatsci.osu.edu/node/82
rates, delivery truck temperatures, incidence of product rejection/returns, age of product post-kill, ...