Site

Did you mean
information dates

Search results

  1. Section II: Externally Funded Projects (Grants and Contracts)

    https://extension.osu.edu/policy-and-procedures-handbook/iv-financial-and-business-practices/cost-recovery-policies/section-ii

    Because Extension does not incur other costs in OSURF's federally negotiated rate, charging a higher ... rate is not appropriate.) 10% minimum allowable administrative/indirect cost recovery for projects ... earlier section for specific FY 2004 administrative/indirect rates. Distribution The funds collected will ...

  2. 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 ...

  3. Pastures and Pipelines

    https://energizeohio.osu.edu/news/pastures-and-pipelines

    method to be used and seeding rates.   It may also be helpful to provide a description on how the area is ...

  4. Communiqué March 4, 2015

    https://extension.osu.edu/about/communique/2015-03-04

    Ohio’s minimum wage took effect. The current hourly rate of $7.95 increased to $8.10; The current hourly ... rate of $3.98 for tipped employees increased to $4.05; and The maximum student hourly rate is now ...

  5. Communiqué July 9, 2014

    https://extension.osu.edu/about/communique/2014-07-09

    Policy – Vacation Donation PHA Completion Rates What Will it be Today: Conflict, Compete, Collaborate? ... Completion Rates –Elayne M. Siegfried, Esq., Human Resources director, CFAES The attached  summary  contains ... the PHA completion rates for all Ohio State employees who are enrolled in our healthcare system ...

  6. 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  = ...

  7. Use of Phosphates in Sausage

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

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

  8. Pork Slaughter Example

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

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

  9. 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 ...

  10. Communiqué July 18, 2012

    https://extension.osu.edu/about/communique/2012-07-18

    help speed up our response rate: 1. Be sure to take some action as soon as possible, even if you are ...

Pages