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  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. 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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