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  1. SEEDS Faculty Proposals Deadline

    https://grants.cfaes.ohio-state.edu/events/seeds-faculty-proposals-deadline

    Faculty Round 1 SEEDS Proposals due online no later than 5pm on October 15, 2014. See SEEDS ...

  2. Drupal 7 Training for Counties

    https://training.cfaes.ohio-state.edu/news/drupal-7-training-counties

    overview of the site and overall expectations for content on the county sites. The additional sessions will ...

  3. Extension Centennial #Ext100Years

    https://training.cfaes.ohio-state.edu/news/extension-centennial-ext100years

    Cooperative Extension System, will take place in 2014. There will be local, state and national activities. ...

  4. OSU Introductory HACCP for Meat and Poultry Processors

    https://meatsci.osu.edu/events/osu-introductory-haccp-meat-and-poultry-processors

    information. Note: rates may be out of date for December of 2014, but contact information should be correct. ...

  5. Finding OSU images

    https://training.cfaes.ohio-state.edu/news/finding-osu-images

    your computer. You will need a unique name and password to download any content. To obtain your ...

  6. Ohio Meat Industry History

    https://meatsci.osu.edu/history/ohio-meat-industry

    knipe.1@osu.edu Name Location Source Link Cooper Farms Northwest, Ohio Presidential Turkey 2014 web page David ...

  7. Updates

    https://training.cfaes.ohio-state.edu/news/updates

    your content types, the back-end systems that support the websites and the many small parts that make ...

  8. Food Defense for Small Plant

    https://meatsci.osu.edu/node/131

    www.fsis.usda.gov/PDF/Food_Security_Checklist_Worksheet.pdf   Please call me for a copy of this check list, if you do not have Internet access.  This ... www.fsis.usda.gov/PDF/Food_Security_Plan_Worksheet.pdf.  Once the plan has been developed, responsibilities for carrying out plan need to be defined and ... www.fsis.usda.gov/PDF/Model_FoodSec_Plan_Processing.pdf    The FSIS verification procedures, in the event of heightened Threat Condition Level, are ...

  9. 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 ...

  10. Ohio State Meat Science History

    https://meatsci.osu.edu/history/ohio-meat-science

    Teaching at Ohio State University". Link here (pdf) P. G. Althouse Endowment Fund for the OSU Meat ...

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