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  1. 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 ...

  2. 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. ...

  3. 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 ...

  4. 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.  ...

  5. Food Defense for Small Plant

    https://meatsci.osu.edu/node/131

    security of wells, municipal and internal water supply lines and all storage tanks, such as brine mixing ...

  6. Emergency Management Plan Example

    https://meatsci.osu.edu/node/85

    prepared, with space left on blank lines to fill in product names, dates, etc., for most efficient response. ...

  7. Dr J.C. Jang studies unique group of proteins linked to drought and cold tolerance

    https://hcs.osu.edu/research/dr-jc-jang-studies-unique-group-proteins-linked-drought-and-cold-tolerance

    do the same thing as TZF from arabidopsis) in soybean.  Dr. Finer has since created transgenic lines ...

  8. 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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