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  1. Heat Transfer

    https://sastryresearch.cfaes.ohio-state.edu/publications/heat-transfer

    thermocouple method. Journal of Food Process Engineering, 17 (2), 229–241 ...

  2. ARS Temperature Guide

    https://meatsci.osu.edu/node/139

    (-0.4°C) 98.6°F (37°C) 113°F (45°C) Clostridium perfringens 40°F (4°C) 109.4°F (43°C) to 116.6ºF (47ºC) ...

  3. Temperature Regulations and Guidelines

    https://meatsci.osu.edu/node/117

    3.1:1                         Dried beef- 2.04:1 ...

  4. Ohmic sterilization of solid-liquid mixtures

    https://sastryresearch.cfaes.ohio-state.edu/publications/ohmic-sterilization-solid-liquid-mixtures

    liquid-particle mixtures in a static heater, Journal of Food Process Engineering 15 (4), pp. 241 ...

  5. Septic System Maintenance

    https://ohioline.osu.edu/factsheet/aex-740

    1 2 3 4 5 6 7 8 9 500 5.8 2.6 1.5 1 0.7 0.4 0.3 0.2 0.1 750 9.1 4.2 2.6 1.8 1.3 1 0.7 0.6 0.4 1,000 12.4 5.9 3.7 2.6 2.0 ...

  6. Frequently Asked Questions

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

    (7-04) CSIs and EIAOs are trained by attendance in relevant classroom courses such as Food Safety ... inconsistencies to be appropriately addressed. Are NRs required to be answered within 24 hours?(7-04) There is no ... corrects the noncompliance. How long should it take for a regulatory response to an appeal?(7-04) Each ...

  7. Conducting Successful Family Business Transition Meetings

    https://ohioline.osu.edu/factsheet/anr-43

    Natural Resources 04/09/2018 Chris Zoller, Extension Educator, Agriculture and Natural Resources, ...

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