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  1. Preservative-Treated Wood: A Sustainable Consumer Choice

    https://ohioline.osu.edu/factsheet/F-71-11

    recent years has redirected formulations to become both safe and green. In fact, many of today's ...

  2. 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 ...

  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. 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 ...

  5. Mitchell publications

    https://plantpath.osu.edu/http%3A/plantpath.osu.edu/mitchelllab/mitchell-publications

    Fungal and Fungal-Like Diseases of Plants > OSU Extension Fact Sheet PP 401.07   Lawrence, C.B., T.K. ...

  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. Mitchell Publications

    https://plantpath.osu.edu/node/852/mitchell-publications

    Magnaporthe grisea. Plant Cell 7,1869-1878. Fact Sheets Ellis, S.D., Boehm, M.J., and T.K. Mitchell (2008). ...

  8. Archived News 2011

    https://plantpath.osu.edu/archived-news/2011

    Buckeye Yard and Garden onLine OSU Extension fact sheet: Bacterial Spot, Speck and Canker of Tomatoes ...

  9. 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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