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  1. On-farm tests show a higher production, growth rate and survival of improved perch

    https://southcenters.osu.edu/node/1271

    more: http://ohioseagrant.osu.edu/_documents/twineline/v35i1.pdf ...

  2. Food, Agricultural, and Environmental Sciences Career Expo- Winter 2014

    https://students.cfaes.ohio-state.edu/events/food-agricultural-and-environmental-sciences-career-expo-winter-2014

    ...

  3. OSUE Annual Conference- December 9-11

    https://franklin.osu.edu/news/osue-annual-conference-december-9-11

    Save the date for the 2014 OSU Extension Annual Conference. This three-day conference provides an ...

  4. 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 ...

  5. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    foaming of the exudate which suggests the need for vacuumizing the tumbler contents. There are also two ... hexametaphosphates). If any salt is to be added to the product at all, a minimum of 0.6 percent in the final product ... may be necessary. Below 0.6 percent salt in the final product has been shown to actually be more ...

  6. Responding to an NR

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

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

  7. 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 ...

  8. 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 ...

  9. 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 ...

  10. In Plant Validation

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

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

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