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  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. 2014 Farm Bill: Guiding a Client Through the New Law (Ag Law Webinar Series)

    https://extension.osu.edu/events/2014-farm-bill-guiding-client-through-new-law-ag-law-webinar-series

    The new Ohio Food, Agriculture and Environmental Law Webinar Series features national and state legal experts discussing important legal issues for Ohio agriculture. The webinars are available at no cost and do not require registration. An archive of the ...

  3. In Plant Validation

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

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

  4. Communiqué July 27, 2011

    https://extension.osu.edu/about/communique/2011-07-27

    electronically via PDF from Kim (Bahnsen) Showalter of the PDE unit in the first part of August; the reports ...

  5. 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 ...

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