Fact Sheets

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• FAPC-166 Reduction of Drying Time for Jerky Products

• FAPC-165 Consistent Lethality Treatment for Small-Scale Jerky Dehydrators

• FAPC-164 Low Trans Fat and Trans-Free Fat Update

• FAPC-163 Laminated Veneer Lumber (LVL) as a Construction Material

• FAPC-162 Strength Properties of Wood for Practical Applications

• FAPC-161 Basics of Solar Lumber Drying

• FAPC-160 Oil and Oilseed Processing III

• FAPC-159 Oil and Oilseed Processing II

• FAPC-158 Oil and Oilseed Processing I

• FAPC-157 Distribution patterns for gourmet specialty food shops and gift shops

• FAPC-156 Gas Oven Optimization - Waste Reduction

• FAPC-155 How to prepare for participating in a food show

• FAPC-154 Are you making a profit on your products?

• FAPC-153 Market research study: Organic, free-range and pasture poultry

• FAPC-152 Market research study: Organic fruit, vegetable and herb production

• FAPC-151 Compressed Air Systems - Waste Reduction

• FAPC-150 Biodiesel Production Techniques

• FAPC-149 Biodiesel Glossary

• FAPC-148 Basics of softwood sawmilling

• FAPC-147 Single-layer value-added wood composites from under-utilized species in Oklahoma

• FAPC-146 Fundamental aspects of kiln drying lumber

• FAPC-145 Oriented strand board as a building material

• FAPC-144 Measuring equipment for food product development and manufacturing

• FAPC-143 Do you want to buy a business: Questions you should ask

• FAPC-142 Steam basics for food processors

• FAPC-141 Scaling up your food process

• FAPC-140 Food product labeling basics

• FAPC-139 Nanotechnology and opportunities for agriculture and food systems

• FAPC-138 A market evaluation of salad dressings

• FAPC-137 A market evaluation of barbecue sauces

• FAPC-136 Food pathogens of concern: Listeria monocytogenes

• FAPC-135 Foods, health and omega-3 oils

• FAPC-134 Formulating food products with low trans fats

• FAPC-133 Trans fats, health, and nutritional labeling of foods

• FAPC-132 Fiber: bulk of life

• FAPC-131 Using contracts to reduce marketing risk: applied study of Oklahoma onion production

• FAPC-130 Are food brokers right for you?
  Click here for Sample Brokerage Agreement

• FAPC-129 Relating wheat quality to end-product quality

• FAPC-128 Plains Grains Inc.: a wheat information resource

• FAPC-127 Sanitary fittings and tubing for food processors

• FAPC-126 Deep-fat frying basics for food services

• FAPC-125 The American diet: How fats and grains affect your health and weight

• FAPC-124 Helpful tips for improving the visual appeal of marketing materials

• FAPC-123 Resources for Oklahoma's women in business

• FAPC-122 OSU center for pet and animal food palatability studies

• FAPC-121 Process and facility sanitation

• FAPC-120 Steam kettle hookup

• FAPC-119 Food labeling made simple

• FAPC-118 The importance of food pH in commercial canning operations

• FAPC-117 Choosing and using a pH meter for food products

• FAPC-116 Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations

• FAPC-115 Physical Properites and Laboratory Scale Extraction Rate of Oklahoma Hard Winter Wheat 1999 Cultivar Trials in Agricultural Experiment Stations

• FAPC-114 Ready, get set, click: grocery shopping online

• FAPC-113 Selecting and purchasing used food processing equipment

• FAPC-112 A comparison of plant location determinants: food versus non-food agricultural processors

• FAPC-111 Refrigerated/frozen doughs, batters and bakery products: industry status and trends

• FAPC-110 Container cleaning in food processing operations

• FAPC-109 Evaluation of hard white winter wheat breeder lines for alkaline Asian noodles

• FAPC-108 Sanitary pump selection

• FAPC-106 Food processing using a co-packer

• FAPC-105 Metal detectors for food processing

• FAPC-104 Planning the engineering design of a food processing facility

• FAPC-103 Food industry overview - frozen pizza

• FAPC-102 Selecting and purchasing food processing equipment