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  1. Food Safety for Fruits and Vegetables

    https://ohioline.osu.edu/factsheet/ANR-25

    always be maintained in clean condition. The remnants of product left on belts, tables, lines, and ...

  2. Understanding Dimensional Changes In Wood Products

    https://ohioline.osu.edu/factsheet/F-72-11

    cells is nearly parallel to the long axis or center line of a board, the lumber is straight grained. ...

  3. Using Local Woodlot Lumber

    https://ohioline.osu.edu/factsheet/F-9-03

    linings, interior woodwork, souvenir novelties, buckets, shingles, small boats, posts and poles, (leaf oil) ...

  4. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

    aprons, etc., that make contact with exposed cooked product. Two tests, per line per month Smoke-house ...

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