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  1. As You Like it: Or Derv Foods’ Custom Capabilities Make it a Partner for Large and Small Customers Alike

    https://meatsci.osu.edu/news/you-it-or-derv-foods%E2%80%99-custom-capabilities-make-it-partner-large-and-small-customers-alike

    October 3, 2014 article from The National Provisioner Link ...

  2. Gallia Land $30 million Beef Facility

    https://meatsci.osu.edu/news/gallia-land-30-million-beef-facility

    September 30, 2014 article from My Daily Tribune Link ...

  3. Honor Club Scoresheets Are Due

    https://jackson.osu.edu/news/honor-club-scoresheets-are-due

    the Excel or PDF version of the form, fill it out, and return it to the Jackson County OSU Extension ... sherman.1473@osu.edu. Download: PDF   Excel ...

  4. Advocating for Agriculture

    https://meatsci.osu.edu/programs/advocating

      Nutrition and Health Year Title / Topic Author 2014 Doubling saturated fat in the diet does not ... increase saturated fat in blood  Emily Caldwell 2014 Vegetarians Less Healthy...Than Meat Eaters Anonymous ... 2014 How Americans Used to Eat Nina Teicholz 2014 An Apple a Day, and Other Myths George Johnson 2014 ...

  5. Bob Evans Expands Two Plants

    https://meatsci.osu.edu/news/bob-evans-expands-two-plants

    May 19, 2014 article in meatingplace.com. Link to webpage ...

  6. Jr Fair Royalty Applications DUE

    https://holmes.osu.edu/events/jr-fair-royalty-applications-due

    Application Form pdf or word doc ...

  7. 4-H Horse Committee is restructuring

    https://jackson.osu.edu/news/4-h-horse-committee-restructuring-2016

    applications are available for download on the web at jackson.osu.edu. DOWNLOAD: PDF Applications will be ...

  8. Consumer Information

    https://meatsci.osu.edu/consumer-info

    Add content ...

  9. Equine Project Information

    https://holmes.osu.edu/program-areas/4-h-youth-development/equine-project-information

    Horse project information: Horse Program- 2015 Packet 2014 Outstanding 4-H Horse Member       ...

  10. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    in pH (approximately 0.6 unit maximum) appears to increase water-holding capacity and protein ...

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