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One of the areas of expertise at FAPC.
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Extension Food Specialist, Barbara Brown, helps us get the most out of our pantry by explaining the dates printed on food packaging.
Airdate (03/28/20) #4639
Questions?
To find out more…
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Chemical nitrate is responsible for changes in color of cured meats that consumers notice. Shifts towards natural forms of nitrate are allowing meat processors to turn towards adding vegetable…
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The first thing a potential customer sees on your product is the label, so it's important to get it right.
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University Dining Services is using new food labels that include nutrition facts about grab-n-go fresh foods on campus to help OSU's goal of becoming America's Healthiest Campus.
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