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  1. Introductory HACCP

    https://foodindustries.osu.edu/events/introductory-haccp

    of rooms is available at the Fairfield Inn & Suites Columbus OSU for a discounted rate of $109 ...

  2. FSPCA- Preventive Controls for Human Food Training

    https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training

    Columbus/University Area  for a discounted rate of $119 per night. For reservations, follow this link and use the ... discounted rate. After January 1, please contact Jenna Lautenschlager directly at 614-268-8700 to make your ...

  3. FSPCA- Preventive Controls for Human Food Training

    https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training-0

    Area for a discounted rate of $139 per night. For reservations, follow this link and use the group code ... rate.        Cancellation Policy Cancellations must be received before April 5 to receive a partial ...

  4. FSPCA- Preventive Controls for Human Food Training

    https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training-1

    a discounted rate of $119 per night. For reservations, follow this link and use the group code  SMERF:  ... http://go.osu.edu/fspca_hotel. Reservations must be made by May 20 to receive the discounted rate. After May 20, please contact ...

  5. FSPCA- Preventive Controls for Human Food Training

    https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training-2

    for a discounted rate of $109 per night. Reservations must be made by November 12 to receive the ...

  6. Frozen Foods: Freezing and Storage

    https://foodindustries.osu.edu/courses-and-training/frozen-foods-freezing-and-storage

    Area for course participants. For reservations, please call 614-263-7200 to receive the discounted rate ...

  7. Pre-Rigor / Hot Boning of Pork Carcasses

    https://meatsci.osu.edu/node/127

    consistent sized particles, than chopping, but adjustments may need to be made to the feeding rate with hot ... grinder.  Roll back is caused by the auger forcing the meat against the plate, at a faster rate than the ...

  8. 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  = ...

  9. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    the rate of emulsion temperature rise.  Decreased emulsion viscosity would be advantageous when ...

  10. 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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