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Get Started in Art
https://extensionpubs.osu.edu/get-started-in-art/
Get Started in Art Explore the basic elements of visual art through activities on color, line ...
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Clothes for High School and College
https://extensionpubs.osu.edu/clothes-for-high-school-and-college/
analyze personal color, texture, and lines. Practice good grooming and repair clothing. Do at least two ...
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Extension Today: Talking Turkey
https://extension.osu.edu/today/talking-turkey
bought a frozen turkey, it is important to thaw it properly. Read more on Chow Line: Thawing a Frozen ... Turkey Safely. Do Not (I repeat) do not rinse the turkey.... Read this Chow Line update for more about ... NOT rinsing raw turkey. To stuff or not to stuff... What should you do? Learn more in this Chow Line ...
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OSU Thermal Processing of Ready-to-Eat Meat Products Short Course
https://meatsci.osu.edu/events/thermal-processing-ready-eat-meat-products
here for course brochure. Click here to register on-line. Course will be held at the Nationwide and ...
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Ohio Farm Packing Company- Production Manager
https://meatsci.osu.edu/node/142
Manager. Responsible for daily operation of the harvest line. Duties include: managing production processes ...
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Meat and Poultry Product Labeling Short Course
https://meatsci.osu.edu/events/meat-and-poultry-product-labeling-short-course
importantly, Lamar is an OSU alumni. Click here for brochure. Click here for on-line registration Course ...
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Radishes: A Unique Veggie
https://extension.osu.edu/today/radishes-unique-veggie
for use within one week. As a CFAES Chow Line article also shares, if you are Not sure what to do with ...
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Interim Director's Video Update
https://extension.osu.edu/events/interim-directors-video-update
Line at 614-292-5000 or Text Telephone for the Deaf at 614-688-8743. ...
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Section VI: Tools
necessary university forms (on-line) Sample proposal sections Information about upcoming workshops ...
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Gamma Sigma Delta's International Award of Merit
https://meatsci.osu.edu/node/149
an unbiased source, Lynn is developing on-line courses on sausage and whole muscle processing. Dr. ...