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  1. Farmland Leasing Workshop

    https://farmoffice.osu.edu/events/farmland-leasing-workshop-0

    January 15, 2014, 5:30 PM Meal, 6-9 PM Workshop Location: Franklin Monroe High School Pitsburg, ...

  2. Farmland Leasing Workshop

    https://farmoffice.osu.edu/events/farmland-leasing-workshop

    January 13, 2014 from 6-9 PM Location: Northwest State Community College 22660 State Route 34 ...

  3. Farmland Leasing Workshop

    https://farmoffice.osu.edu/events/farmland-leasing-workshop-3

    March 10, 2014 from 11 AM to 2:30 PM (Lunch Provided) Location: Ashtabula County Extension Office ...

  4. Farmland Leasing Workshop

    https://farmoffice.osu.edu/events/farmland-leasing-workshop-4

    March 12, 2014 from 9 AM to 12 PM Location: Fayette County Agricultural Center 1415 US 22 SW ...

  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. 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. 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* ...

  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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