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  1. Responding to an NR

    https://meatsci.osu.edu/node/110

    facts? 2.      Were there facts that were not considered by the FSIS/ODA employee when the NR was ...

  2. Paul Duellman

    https://hcs.osu.edu/alumni/paul-duellman

    welcoming. I was already planning to study in the sciences, but the fact that the faculty at H&CS gave me ...

  3. Antimicrobial Agents for Ready-to-Eat Meat Products

    https://meatsci.osu.edu/node/135

    the fact that the purge is distributed evenly over the entire product surface inside a package. ...

  4. Citation Help

    https://ati.osu.edu/node/939/citation-help

    Citation Help (MLA)     Commonly accepted facts do not need to be cited (The sky is blue.)     ...

  5. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    often, in fact, decrease the pH of meat systems. Table 1. pH values for 1% water solutions of ... Phosphates serve a very valuable role in extracting proteins from muscles. In fact, tetrasodium pyrophosphate ...

  6. Frequently Asked Questions

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

    application of a regulatory provision and the facts supporting the disagreement. When appealing the finding, ... to subsequent FSIS decision makers so that facts can be verified promptly. When an EIAO challenges ... the goals? b. Is it just fact finding? FSIS is concerned about the recent upward trend in Salmonella ...

  7. Fact Sheets

    https://ati.osu.edu/node/909

    Agricutlural Business / Food Business Agricultural Commerce / Agricultural Business Agronomy / Crop Agricultural Communication / Agriscience Education Agricultural Systems Management Biochenmical Sciences Biotechnoology Community Leadership Construction M ...

  8. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    the fact that more crude myosin is extracted from pre-rigor muscle than from post-rigor muscle and ...

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