Site

Search results

  1. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    due to the buffering capacity of meat. Alkaline phosphates increase meat pH in the range of 0.1 to 0.6 ...

  2. In Plant Validation

    https://meatsci.osu.edu/node/112

    content of your product formula, etc.  However, challenge studies, which involve applying the critical ...

  3. 2014 ASGSA Chili Cook-Off!

    https://ansci.osu.edu/about-us/events/2014-asgsa-chili-cook

    Please come join us in sampling and voting on the best chili the Animal Sciences Department has to offer.  ...

  4. All American Quarter Horse Congress 2014

    https://ansci.osu.edu/about-us/events/all-american-quarter-horse-congress-2014

    http://www.oqha.com/aaqhc Stop by...the Department of Animal Sciences equine program faculty and staff have activities going on during the event. ...

  5. National Sheep Improvement Program Workshop 2014

    https://ansci.osu.edu/about-us/events/national-sheep-improvement-program-workshop-2014

    Using Estimated Breeding Values (EBVs) to Advance the Rate of Genetic Progress in Your Sheep Flock. ...

  6. 2014 Buckeye Shepherd's Symposium

    https://ansci.osu.edu/about-us/events/2014-buckeye-shepherds-symposium

    Key note speakers: Dr. Henry Zerby and Dr. Charles Parker. ...

  7. 2014 Autumn Final Exams

    https://ansci.osu.edu/about-us/events/2014-autumn-final-exams

    ...

  8. 2014 Autumn Semester First Day of Classes

    https://ansci.osu.edu/about-us/events/2014-autumn-semester-first-day-classes

    ...

  9. 2014 Summer Commencement

    https://ansci.osu.edu/about-us/events/2014-summer-commencement

    ...

  10. Forum Questions

    https://meatsci.osu.edu/node/82

    and with each product (product diameter as well as moisture and fat content would affect your critical ...

Pages