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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. In Plant Validation

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

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

  3. 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 ...

  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. 2014 NC 1023 Annual Committee Meeting

    https://fst.osu.edu/about-us/events/2014-nc-1023-annual-committee-meeting

    For information about this meeting, please go to their website at:  http://u.osu.edu/nc10232014/ ...

  6. Leadership

    https://acel.osu.edu/faculty-research-teams/leadership

    2014 Strategic Plan for our new department suggested a strategy to develop and advance disciplinary ...

  7. 2014 Syft Users Meeting

    https://fst.osu.edu/about-us/events/2014-syft-users-meeting

    ...

  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 ...

  9. Leadership SPRIG

    https://acel.osu.edu/node/230

    Communication, 2007-2010 (Osborne, n.d.).  The 2010 – 2014 Strategic Plan for our new department suggested ...

  10. Happy New Year 2014

    https://fst.osu.edu/about-us/multimedia/happy-new-year-2014

    ...

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