Site

Search results

  1. OSU- OSP INFO

    https://grants.cfaes.ohio-state.edu/osu-data

    through January 16, 2014 Cognizant Federal Audit Agency Department of Health and Human Services (DHHS)  ...

  2. Responding to an NR

    https://meatsci.osu.edu/node/110

    Small Plants Appealing Inspection Decisions, at: fsis.usda.gov/PDF/SVS_Appeals_Guidelines.pdf ...

  3. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    failed) for metal content.  Monitoring the metal detectors would not work as a GMP, in place of a CCP for ...

  4. 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 ...

  5. In Plant Validation

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

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

  6. 2013-2014 Labo Internships in Japan-Applications Due to Labo Sacramento Office

    https://ohio4h.org/events/2013-2014-labo-internships-japan-applications-due-labo-sacramento-office

    ...

  7. Applications due to Labo for 2013-2014 Labo Internships in Japan

    https://ohio4h.org/events/applications-due-labo-2013-2014-labo-internships-japan

    ...

  8. 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