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  1. Responding to an NR

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

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

  2. In Plant Validation

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

    parameters to product that is made and inoculated with pathogens in an off-site laboratory, are an option for ... documents from their initial validation on file will need to gather data according to the timeline (that ...

  3. Barbara Jean Johnson Promenade

    https://chadwickarboretum.osu.edu/our-gardens/lane-avenue-gardens/barbara-jean-johnson-promenade

    that tolerates dry to very wet sites. It has fine-textured, medium green summer foliage, good ...

  4. Antimicrobial Agents for Ready-to-Eat Meat Products

    https://meatsci.osu.edu/node/135

    alone, however, it is generally recognized that a combination of lactates and diacetates are more ...

  5. Energy Efficiency and Renewable Energy Policy

    https://energizeohio.osu.edu/roadmap/energy-efficiency-and-renewable-energy-policy

    searchable feature of the EnergizeOhio web site to determine what is available to help you reach your goals. ...

  6. Andy Geiger Buckeye Collection

    https://chadwickarboretum.osu.edu/our-gardens/arboretum-north/geiger-buckeye-collection

    Ohio Stadium but was moved to a site south of the stadium and east of Lincoln Tower following the ...

  7. Steven M. Still Perennial Garden designed by Adrian Bloom

    https://chadwickarboretum.osu.edu/our-gardens/learning-gardens/steven-m-still-perennial-garden

    site and to formulate an overall concept.   On September 7, 2005, Adrian led the one-day installation ...

  8. Willow Collection

    https://chadwickarboretum.osu.edu/our-gardens/arboretum-north/willow-collection

    hydroponic system, revealed a general tolerance of willows of increased metal in the solution and the ...

  9. Basic Information on Thermal Processing

    https://meatsci.osu.edu/node/126

      Sanitary Equipment Design Food safety hazards generally can be categorized as microbiological, chemical or ... general in this environment as well as practical techniques for cooking products with proteins, spices, ...

  10. Lot Identification of the Products that You Produce

    https://meatsci.osu.edu/node/84

    date completely obvious to the general public. In the case of companies which do both slaughter and ...

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