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  1. PetPALS Dog Behaviors

    https://ohio4h.org/statewide-programs/animal-sciences/ohio-4-h-petpals/understanding-animal-behavior-communication/dog

    surroundings. He is content and reasonably happy. Knowing what a dog looks and acts like when he displays this ...

  2. Local and Regional Food

    https://southcenters.osu.edu/marketing/product/local-and-regional-food

    Farms at the Heart of it All (pdf) Resources to plan, develop, finance, market, evaluate local food ...

  3. Responding to an NR

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

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

  4. 2014 Ohio Safety Congress & Expo

    https://agsafety.osu.edu/events/2014-ohio-safety-congress-expo

    http://s1.goeshow.com/obwc/safety/2014/schedule.cfm THURSDAY- Attend Emergency Action Plans for Ag Businesses and Direct Marketing Operations Direct ...

  5. 2014 Ohio Wine and Grape Conference

    https://southcenters.osu.edu/events/2014-ohio-wine-and-grape-conference

    Located at the Crown Plaza Hotel and Conference Center in Dublin, Ohio.  Featured Speakers will be J-L Groux, Dr. Gavin Sacks, & Dr. Tony Wolf.  To register contact Christy Eckenstein at 617.728.6438 or ceckenstein@agri.ohio.gov.  You don't want ...

  6. 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 ...

  7. SEEKING LOCATIONS to PRESENT “OSHA and AG WORKSHOPS” in Summer/Autumn 2014

    https://agsafety.osu.edu/seeking-locations-present-%E2%80%9Cosha-and-ag-workshops%E2%80%9D-summerautumn-2014

    The OSU Ag Safety Program has developed an “OSHA and AG” educational program to address the safety and health topics commonly found in the agricultural industry. The 1-day workshop will be offered in 5-9 locations around the state in response to the growi ...

  8. 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 ...

  9. In Plant Validation

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

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

  10. 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

    ...

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