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  1. Ohio Meat Industry Newsletter- May 2020

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-1/ohio-meat-industry-newsletter-may-2020

    getting the OSU Meat Industry Newsletter under way. This newsletter is intended to communicate information ... you.  Our plan is to have a new newsletter available every two months. In addition to the meat science ... that can be added to this site. Subscription Process for this Newsletter You are getting this first ...

  2. Volume 2, Issue 1

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-1

    ...

  3. Meat Industry News

    https://meatsci.osu.edu/news/meat-industry-news

    past fades as Kahn's plant falls The Cincinnati Enquirer 2011 Date Title / Topic Source December ... 2011 JTM Food Group Plans to use National Recognition as Launching Pad into Growth Across the Food ... Industry (page 22) The National Provisioner October 10, 2011 Ohio Prison Officials Remove Pork from Menus ...

  4. Inaugural Issue

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-1-issue-1/inaugural-issue

    By Lynn Knipe This is the inaugural issue of a new OSU Meat Science Newsletter.  This newsletter ... and high quality meat products.  Some of you may remember when I was doing a monthly newsletter about ... for me, but this online approach to a newsletter, appears to be much easier to accomplish.  I hope to ...

  5. Programs

    https://meatsci.osu.edu/programs

    newsletter articles, publications, and fact sheets. Feel free to contact us with any questions about our ...

  6. Biobased Companies

    https://bioproducts.osu.edu/news/biobased-companies

    Nuu. Both of these newsletters cover everything from sustainable fuels, chemicals, materials, policy, ... speaker enclosures, and 32% biobased plastic in their frames. Biobased products are around us already, but ...

  7. C. perfringens Control for Ready-to-Eat Products

    https://meatsci.osu.edu/programs/food-safety/resources/c-perfringens-control

      Year Title Author 2011 Making and packaging a safer sausage, The National Provisioner Lynn Knipe ...

  8. Listeria Control For Ready-to-Eat Products

    https://meatsci.osu.edu/programs/food-safety/resources/listeria-control

    monocytogenes in Ready-to-Eat Meat Products Lynn Knipe 2003 Listeria intervention revisited Lynn Knipe 2011 ... Products Short Course  p.12, National Provisioner Lynn Knipe 2011 Making a Safer Sausage Lynn Knipe   ...

  9. Richard Maksimoski

    https://bioproducts.osu.edu/people/richard-maksimoski

    Maksimoski is the Industrial Liason for OBIC.  He has partnered with OBIC since 2011 as an external business ...

  10. Biobased Healthcare

    https://bioproducts.osu.edu/news/biobased-healthcare

    waste per day per patient. Even worse, for 1 pound of product manufactured in the United States, 32 ...

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