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  1. Spring 2014 SENR Seminar Series

    https://senr.osu.edu/about-us/events/spring-2014-senr-seminar-series-3

    characteristically high rates of mortality from predation and severe weather events. The American landscape ...

  2. Research Assistant with USGS in Ft Collins, CO

    https://senr.osu.edu/node/2052

    record keeping and fine motor skills are required. Pay Rate:  $30-40k/yr or commensurate with experience ...

  3. 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 ...

  4. Pork Slaughter Example

    https://meatsci.osu.edu/node/88

    chill cooler temperature records, and carcass chillling rate records. Not likely to occur, based upon ...

  5. 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 ...

  6. Previous Presentations

    https://senr.osu.edu/senr/osu.edu/research/previous_presentations

      Timothy Parker presented: Effects of Oxygen Saturation on Growth and Metabolic Rate in Yellow Perch (Perca ...

  7. Slow Moving Vehicle Sign

    https://fabe.osu.edu/node/1377

    simulator had been constructed to test human recognition rates of different shapes and colors mounted on ...

  8. 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 ...

  9. Forum Questions

    https://meatsci.osu.edu/node/82

    rates, delivery truck temperatures, incidence of product rejection/returns, age of product post-kill, ...

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