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  1. Old Publications Page

    https://frec.osu.edu/node/181

    Morawicki, R.O., Beelman, R.B., Peterson, D.G. 2005.  Recovery and purification of 10-oxo- trans ... and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus: Reaction Scale Up.  J. ... Peterson, D.G. and Ziegler, G. 2005.  Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using ...

  2. Southwest Ohio Perennial School- CANCELED

    https://clermont.osu.edu/events/southwest-ohio-perennial-school-0

    https://u.osu.edu/extensionclermont/2020/03/18/southwest-ohio-perennial-school-cancelled/ Don't Miss one of our favorite annual events! Click here for registration information. ...

  3. Devin G Peterson, PhD

    https://frec.osu.edu/people/devin-g-peterson-phd

    Storage. Food Chem. 289: 320-327, https://doi.org/1016/j.foodchem.2019.03.049 Paravisini, L. and Peterson, ...

  4. Pesticide Recertification and Agricultural Fertilizer Applicator Certification

    https://clermont.osu.edu/events/pesticide-recertification-and-agricultural-fertilizer-applicator-certification

    February 03, 2015, 9:00 AM- 3:30 PM Singleton Farms 2632 State Route 232, Bethel, OH 45106 9:00 ...

  5. Devin Peterson's Publications

    https://frec.osu.edu/devinpetersonspublications

    Peterson, D.G. 2005.  Recovery and purification of 10-oxo-trans-8-decenoic acid enzymatically produced using ... and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus: Reaction Scale Up.  J. ... 10-oxo-trans-8-decenoic acid using a mushroom homogenate. Optimization of the reaction, part I: kinetic factors.  Process ...

  6. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    “soapy” or bitter tastes.  At phosphate levels belowthe approved limits (e.g. 0.3 percent) we have only ... salt levels (2 – 2 ½ percent), we see no additional value in adding phosphates at more than about 0.3 ...

  7. Cooked Sausage HACCP Plan Example

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

    www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process  Step/CCP   Critical Limits Monitoring Procedures ...

  8. Frequently Asked Questions

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/questions-and-answers/allergens

    satisfactory scientific documentation?(9-03) Inspection program personnel are not appropriately trained to ... evaluates the design of a HACCP system, when does the CSI have responsibility to question the plan?(9-03 ... compliance?(9-03) The EIAOs are part of the district office staff, under the Office of Field Operations (OFO). Most ...

  9. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

    www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Summer Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ...

  10. Cooked Sausage HACCP Plan Examples

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

    www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ...

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