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  1. Use of Phosphates in Sausage

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

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

  2. Manual for Software Pipeline

    https://plantpath.osu.edu/programs/metabolomics-software-pipeline/manual-software-pipeline

    conversion of raw LC-MS data into a data summary for bioinformatics analysis and modeling.  We describe below ...

  3. Publications

    https://plantpath.osu.edu/programs/bonello-lab/publications

    Mancana) was characterized by having a rapid rate of wound browning, a high soluble protein concentration, ... by having a slow wound browning rate and low levels of peroxidase activity and total soluble phenolic ... and an intermediate rate of wound browning.  Lignin concentration and polyphenol oxidase activities ...

  4. Mitchell Publications

    https://plantpath.osu.edu/node/852/mitchell-publications

    Bioinformatic analysis of expressed sequence tags derived from a compatible Alternaria brassicicola-Brassica ... Bioinformatics 6:94-100. Craven, K.D., Peterson, P.D., Mitchell, T.K., Martin, S.B. (2005). Molecular ...

  5. 2011 Grad News

    https://plantpath.osu.edu/graduate/news/2011-grad-news

    Temperature and Wetness Duration on the Sporulation Rate of Phomopsis viticola on Infected Grape Canes."  ...

  6. 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 ...

  7. Pork Slaughter Example

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

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

  8. 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 ...

  9. 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 ...

  10. 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 ...

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