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Now showing items 1-6 of 6
Guidelines for the use of chlorine bleach as a sanitizer in food processing operations
(Oklahoma Cooperative Extension Service, 2016-07)
Fresh produce production food safety plan logs and worksheets
(Oklahoma Cooperative Extension Service, 2016-07)
Developing a food safety plan for your fresh produce operation
(Oklahoma Cooperative Extension Service, 2016-07)
Choosing and using a pH meter for food products
(Oklahoma Cooperative Extension Service, 2016-07)
Clarifying the OK Home Baking Act of 2017
(Oklahoma Cooperative Extension Service, 2020-07)
Importance of food pH in commerical canning operations
(Oklahoma Cooperative Extension Service, 2016-07)