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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. 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, ...

  3. 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 ...

  4. Scientific Information: References

    https://agditches.osu.edu/management-options/scientific-information-references

    https://www.agrentools.com/wp-content/uploads/2016/03/Alternative-Design.... USDA NRCS, 2007. Part 654 Stream Restoration Design National Engineering Handbook. United States ...

  5. 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 ...

  6. Creel Ditch

    https://agditches.osu.edu/creel_ditch

    Slope: 0.3% Project Length: 5200-feet (Reach 1 – 1200-feet; Reach 2 – 4000-feet) PROJECT COSTS: Reach ...

  7. Shatto Ditch

    https://agditches.osu.edu/shatto_ditch

    4.6-square miles Channel Slope: 0.3% Project Length: 2100-feet PROJECT COSTS: Earthwork Cost: $10,500     - ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

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