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  1. 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  = ...

  2. Use of Phosphates in Sausage

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

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

  3. Pork Slaughter Example

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

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

  4. 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 ...

  5. 2010 American Phytopathological Society

    https://plantpath.osu.edu/archived-news/2010-aps

    Effects of temperature and wetness duration on the sporulation rate of Phomopsis viticola on infected ...

  6. 2011 American Phytopathological Society

    https://plantpath.osu.edu/node/607

    the sporulation rate of Phomopsis viticola on infected grape canes.   DANIEL J. ANCO, L. V. Madden, M. ...

  7. 2011 Seminars

    https://plantpath.osu.edu/node/942

    sporulation rate of Phomopsis viticola on infected grape canes May 3- David Coplin (Dept. of Plant Pathology); ...

  8. 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 ...

  9. 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 ...

  10. 2007

    https://plantpath.osu.edu/research/publications/2007

      Gowda, M., Li, H., and Wang, G. 2007. Robust analysis of 5?-transcript ends (5?-RATE): a high-throughput ... Grewal, P. S., and Fuzy, E. 2007. Differences in penetration routes and establishment rates of four ...

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