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  1. DeviceReady: Marketing Your On-line Presence

    https://agnr.osu.edu/news/deviceready-marketing-your-line-presence

    COLUMBUS, Ohio – Business owners, do you ever wonder what consumers think about your business website? Are you confident that your customers can easily find your business online? Business owners statewide can learn how to better manage their online presen ...

  2. DeviceReady: Marketing Your On-line Presence

    https://agnr.osu.edu/events/deviceready-marketing-your-line-presence

    COLUMBUS, Ohio – Business owners, do you ever wonder what consumers think about your business website? Are you confident that your customers can easily find your business online? Business owners statewide can learn how to better manage their online presen ...

  3. 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 ...

  4. 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. ...

  5. Chlorine

    https://ohiowatersheds.osu.edu/node/1513

    Chlorine is added as a disinfectant for wells and water lines. When used to clean a well, the chlorine is ... removed by having the chlorinated water pumped (or flushed) out of the well and water lines. When chlorine ...

  6. Journal Information

    https://agnr.osu.edu/journal-information

    Commentary and Tools of the Trade submissions are reviewed by the editor. The journal is published on line ...

  7. Mahoning River Consortium (MRC)

    https://ohiowatersheds.osu.edu/groups/mahoning-river-consortium-mrc

    northwest of Warren to the Ohio/Pennsylvania state line. 05030103 05030103010 05030103020 05030103030 ...

  8. 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. ...

  9. 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 ...

  10. 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 ...

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