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  1. White-nose Syndrome Update- Bat Acoustic Surveys Indicate Declining Numbers of Bats

    https://ocvn.osu.edu/news/white-nose-syndrome-update-bat-acoustic-surveys-indicate-declining-numbers-bats

    the ability of these populations to sustain this rate of mortality.  Therefore, in addition to ...

  2. Frozen Foods: Freezing and Storage

    https://foodindustries.osu.edu/courses-and-training/frozen-foods-freezing-and-storage

    Area for course participants. For reservations, please call 614-263-7200 to receive the discounted rate ...

  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. Act of 1862 Donating Lands for Colleges of Agriculture and Mechanic Arts (First Morrill Act)

    https://oardc.osu.edu/about/history/first-morril-act

    such funds shall yield a fair and reasonable rate of return, to be fixed by the State legislatures, and ...

  6. 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 ...

  7. 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 ...

  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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