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  1. In Plant Validation Update

    https://meatsci.osu.edu/node/111

      A Fact Sheet was released after the In-Plant Validation Guidance Document, in which FSIS indicated that ... data, discussed above.  We have not seen a time-line in either the guidance document or the Fact Sheet.  ...

  2. Home Food Preservation

    https://fcs.osu.edu/programs/family-economics-and-life/healthy-people/food-safety/home-food-preservation

    Center for Food Preservation OhioLine Food Preservation Fact Sheets So Easy to Preserve- book and ...

  3. Responding to an NR

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

    facts? 2.      Were there facts that were not considered by the FSIS/ODA employee when the NR was ...

  4. Shale Energy Community Planning

    https://energizeohio.osu.edu/shale-energy-community-planning

    Template- Social Impacts Fact Sheet- Adapting to Shale-Based Development Through a Countywide Approach: ...

  5. Powering Your Farm with Solar Electric

    https://energizeohio.osu.edu/farm-solar-energy-development

    Homeowner's Guide to the Federal Invstment Tax Credit for Solar Photovoltaics IRS Fact Sheet- FAQs Residential Clean ...

  6. Energy Conservation in the Home

    https://energizeohio.osu.edu/news/energy-conservation-home

    from the University of Wisconsin Cooperative Extension and the Housing Fact Sheets from Cornell ...

  7. 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. ...

  8. Energize Ohio Signature Program Newsletters

    https://energizeohio.osu.edu/energize-ohio-signature-program-newsletters

    State University Extension Community Development Field Specialist 2015 Ohio Energy Facts Card 2015 ...

  9. Consumer Info

    https://meatsci.osu.edu/http%3A/meatsci.osu.edu/consumer-info/nutrition-and-health/consumer-info

    Facts July 2, 2014 In Defense of Hotdogs, America's Most Underrated Meat Sara Roncero-Menendez ...

  10. 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 ...

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