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  1. Grazing School

    https://ross.osu.edu/program-areas/agriculture-and-natural-resources/state-topic-news/grazing-school

    Find recent "Grazing School" presentations on-line here! The "Pastures for ...

  2. State Topic News

    https://ross.osu.edu/program-areas/agriculture-and-natural-resources/state-topic-news

    "Grazing school" presentations on-line here! The "Pastures for Profit" grazing school is ...

  3. APS 2016

    https://plantpath.osu.edu/aps2016

    evaluation of Ralstonia solanacearum infection dynamics in resistant and susceptible pepper lines. H. DU (1), ...

  4. 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. ...

  5. Devastating Maize Disease Emerges in East Africa

    https://plantpath.osu.edu/research/impact/SOD/maize-lethal-necrosis

    that maize breeders can effectively test new lines and hybrids for resistance to this devastating ...

  6. 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 ...

  7. Software Evaluations

    https://plantpath.osu.edu/programs/metabolomics-software-pipeline/software-evaluations

    metabolites, changes in metabolites during infection or elicitor treatment, different lines with resistance or ...

  8. 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 ...

  9. McSpadden Gardener publications

    https://plantpath.osu.edu/our-people/mcspadden-gardener/lab/mcspadden-gardener-publications

    http://ohioline.osu.edu/hyg-fact/3000/pdf/HYG_3310_08.pdf Wallis, C., Ayles, E., Chorbadjian, R., McSpadden Gardener, B., Hansen, R., Cippolini, D., Herms, ...

  10. 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 ...

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