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  1. C.O.R.N. Newsletter 2006-03

    https://agcrops.osu.edu/newsletters/2006/03

    different methods: a) spray coverage on 2” x 3” water sensitive papers, b) spray deposition on 1” x 3” sheet ...

  2. C.O.R.N. Newsletter 2013-05

    https://agcrops.osu.edu/newsletters/2013/05

    Recommendation for Field Crops. http://ohioline.osu.edu/agf-fact ...

  3. C.O.R.N. Newsletter 2006-14

    https://agcrops.osu.edu/newsletters/2006/14

    in Ohio before the rains and the fact that soil temperatures were fairly cool throughout the rainy ...

  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. C.O.R.N. Newsletter 2009-03

    https://agcrops.osu.edu/newsletters/2009/03

    energy of high temperature systems. Dr. Dee Jepsen, OSU Ag Safety and Health, will present facts on ...

  6. C.O.R.N. Newsletter 2005-40

    https://agcrops.osu.edu/newsletters/2005/40

    very effective for management of corn borers, growers should ask themselves whether the insect in fact ...

  7. C.O.R.N. Newsletter 2012-24

    https://agcrops.osu.edu/newsletters/2012/24

    details concerning crazy top are available online at http://ohioline.osu.edu/ac-fact/pdf/0034.pdf. Late ...

  8. C.O.R.N. Newsletter 2010-19

    https://agcrops.osu.edu/newsletters/2010/19

    fact, moths were found still alive in our Wooster traps.  Second, our colleagues at Purdue University ...

  9. 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 ...

  10. 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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