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  1. Archives

    https://meatsci.osu.edu/news/osu-news/archives

    Division in "Iron Chef" Competition Link 2005     January 2005 Outstanding T.A. Award Link 2004 ...

  2. Salm Brothers R & D

    https://meatsci.osu.edu/node/315

    Job Description ...

  3. Addressing Allergens in Your Meat Products

    https://meatsci.osu.edu/node/114

    descriptions of their HACCP plans, as well as their product labels.  Of these foods, eggs, milk products and ... Description and the Flow Chart.  Any intentionally added allergens (or other ingredients that could cause ... adverse reactions) should be listed in the Product Description.  If you are purchasing an ingredient that ...

  4. Emergency Management Plan Example

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

    [general description of product] because they may be contaminated with Listeria monocytongenes according to ...

  5. Basic Information on Thermal Processing

    https://meatsci.osu.edu/node/126

    process (cooking), which is followed by a brief description of common cooking equipment used in continuous ...

  6. Forum Questions

    https://meatsci.osu.edu/node/82

    What is the value of writing Good Manufacturing Practices (GMPs)? GMPs are a written description ...