Site

Search results

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

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

    the fact that the purge is distributed evenly over the entire product surface inside a package. ...

  2. Tipping Points and Regime Shifts: Fact, Fiction, or Fantasy?

    https://senr.osu.edu/events/tipping-points-and-regime-shifts-fact-fiction-or-fantasy

    EEOB welcomes Aaron Ellison, Senior Research Fellow, Harvard University, Harvard Forest. He will present Tipping Points and Regime Shifts: Fct, Fiction, or Fantasy? This presentation will be held in 001 Jennings Hall. ...

  3. TWEL Gabriel Colorado Dissertation

    https://senr.osu.edu/node/2896

    the fact that foraging guilds (i.e., insectivore, omnivore, nectivore, frugivore) remained relatively ...

  4. Ohio Sea Grant and Stone Lab Positions

    https://senr.osu.edu/OhioSeaGrantStoneLabPositions

    conferences, articles, fact sheets, etc.; increases public recognition of Ohio Sea Grant as an accurate, ...

  5. Frequently Asked Questions

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/questions-and-answers/allergens

    application of a regulatory provision and the facts supporting the disagreement. When appealing the finding, ... to subsequent FSIS decision makers so that facts can be verified promptly. When an EIAO challenges ... the goals? b. Is it just fact finding? FSIS is concerned about the recent upward trend in Salmonella ...

  6. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    often, in fact, decrease the pH of meat systems. Table 1. pH values for 1% water solutions of ... Phosphates serve a very valuable role in extracting proteins from muscles. In fact, tetrasodium pyrophosphate ...

  7. Dick_R Tracking C Flow through Microbial Communities

    https://senr.osu.edu/node/701

    appreciable amounts of humic acid-like polymers.   In light of these facts and considerations, our proposed ...

  8. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    the fact that more crude myosin is extracted from pre-rigor muscle than from post-rigor muscle and ...

Pages