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  1. 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 ...

  2. 2014

    https://students.cfaes.ohio-state.edu/node/1579

    NAME TITLE   (to read abstract, click on title) PROJECT ADVISOR 2ND PROJECT ADVISOR Kristen Bartholomew Short-Term Intermittent Hypoxia Improves Stroke Outcome in Mice Randy Nelson   Joey Brown Performance of First Lactation Jersey Cows in Response to Hig ...

  3. 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 ...

  4. In Plant Validation

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

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

  5. The 2014 Farm Bill: Guiding a Client through the New Law

    https://farmoffice.osu.edu/webinars/2014-farm-bill-guiding-client-through-new-law

    Friday, January 9, 1- 2 pm EST *Archived recording will be here once available* ...

  6. Year-End Tax Planning Considerations

    https://farmoffice.osu.edu/blog/tue-11182014-1232pm/year-end-tax-planning-considerations

    ...

  7. 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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