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  1. HCS Colloquium

    https://hcs.osu.edu/about-us/events/hcs-colloquium-3

    tomato fruit weight 11.3 nearly isogenic lines. Abstract: Tomato (Solanum lycopersicum) fruit size and ...

  2. Tank's Meats Inc. is continually growing after 102 years of service

    https://meatsci.osu.edu/node/99

    processing of beef, pork, lambs and goats, to a full line of fresh cut beef and pork in their cases. They ... also have a full line of lunchmeats and sausages, and ham and bacon that are all made at Tank's. ...

  3. Scholarship Opportunities

    https://hcs.osu.edu/future-students/scholarship-opportunities

    The simple on-line form requires you to write a short 500 word essay, list of present and previous ...

  4. Cooked Sausage HACCP Plan Example

    https://meatsci.osu.edu/node/314

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

  5. HCS Exit Seminar

    https://hcs.osu.edu/about-us/events/hcs-exit-seminar

    information to identify breeding lines with lower ethylene sensitivity.   Tuesday November 19, 2013 10:00 ...

  6. Basic Information on Thermal Processing

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

    food handling, but for plant and process line design. Adhering to these recommendations can ... linear/spiral ovens and freezers and also in line fryers. The use of collected profile temperature to optimize ... common to all continuous thermal processing lines.  In summary we will discuss how those variables ...

  7. Dr. Peg McMahon

    https://hcs.osu.edu/alumni/dr-peg-mcmahon

    to see the students as they line up for the commencement ceremony to say congratulations and wish ...

  8. Andy Troutman

    https://hcs.osu.edu/alumni/andy-troutman

    wine come off the end of the bottling line. Especially wine made from vineyards I've planted. ...

  9. HACCP Overview for Line Employees

    https://meatsci.osu.edu/node/113

    A HACCP overview for line employees By: Mary Kay Folk, MS and Lynn Knipe, Ph.D.     HACCP:   Plan, ... frequently due to circumstances such as a new product line, new equipment, unforeseen hazards, or repeated ...

  10. In Plant Validation Update

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

    data, discussed above.  We have not seen a time-line in either the guidance document or the Fact Sheet.  ...

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