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  1. Livestock Water Development

    https://ohioline.osu.edu/factsheet/ANR-12

    rate that provides total daily needs in four hours is needed (Bartlett, 1996). Drinking space and ...

  2. Ohio State's Food Industries Center Helps Food, Beverage Industry Taste Success

    https://foodindustries.osu.edu/ohio-states-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 ...

  3. 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 ...

  4. Using Local Woodlot Lumber

    https://ohioline.osu.edu/factsheet/F-9-03

    will vary due to age, growth rate, site conditions, and internal stress within the tree. The lumber ...

  5. 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 ...

  6. 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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