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Ohio State's 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 ...
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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 ...
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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 ...
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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 ...
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Forum Questions
https://meatsci.osu.edu/node/82
rates, delivery truck temperatures, incidence of product rejection/returns, age of product post-kill, ...