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  1. Endeavor Center and Small Business Development Center

    https://southcenters.osu.edu/newsletter/connections-newsletter-spring-edition-2017/endeavor-center-and-small-business-development

    increase the rate of success for Ohio small businesses in the global economy, the State of Ohio also offers ...

  2. Extension aquaculture highlights

    https://southcenters.osu.edu/newsletter/winter-2017-achievements-edition/extension-aquaculture-highlights

    help increase the rate of information dissemination to the general public. In-service trainings on pond ...

  3. Endeavor Center and Small Business Development Center

    https://southcenters.osu.edu/newsletter/connections-newsletter-2016-summer-edition/endeavor-center-and-small-business-development

    year. We have been operating at a 100% occupancy rate for 2016. North Wind Construction Services LLC was ...

  4. Childcare Fiscal Information

    https://woosterresources.cfaes.ohio-state.edu/staff-resources/oardc-childcare-program/childcare-fiscal-information

    exceed 40% of requested charges. Based the prevailing childcare rates of $25.00/day in Wooster area, the ...

  5. 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 ...

  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. 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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