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  1. 115th Audubon Christmas Bird Count to take place from December 14, 2014 to January 5, 2015

    https://ocvn.osu.edu/news/115th-audubon-christmas-bird-count-take-place-december-14-2014-january-5-2015

    Audubon Christmas Bird Count will take place Dec 14, 2014 to January 5, 2015.  The longest running Citizen ...

  2. Lake Drawdown Schedule for Ohio State Parks 2014-2015

    https://ocvn.osu.edu/news/lake-drawdown-schedule-ohio-state-parks-2014-2015

    Photo of Caesar Creek Lake Dam and Spillway Ever wonder why the water levels in our state park lakes are drawn down at this time of year? There are many reasons to lower the water level. These include Winter and Spring flood control, marina construction, ...

  3. 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 ...

  4. The Endangered Timber Rattlesnake

    https://ocvn.osu.edu/news/endangered-timber-rattlesnake

    assortment of features in terms of directional exposure, elevation, moisture content, rock presence, ...

  5. Lebanon Local Winter Birds- January 2014

    https://ocvn.osu.edu/news/lebanon-local-winter-birds-january-2014

    Photo taken by SW RiverLands OCVN- Dave Woehr ...

  6. Spring Chorus of Wood Frogs- Ross County- March 15, 2014

    https://ocvn.osu.edu/news/spring-chorus-wood-frogs-ross-county-march-15-2014

    Spring arrives in southern Ohio to the chorus of male wood frogs staking their claim to a section of a vernal pool, a temporary body of water vibrant with life. See how wood frogs are already laying their eggs this spring- possibly in a vernal pool near y ...

  7. Responding to an NR

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

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

  8. 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 ...

  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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