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  1. Turfgrass Health: The Crabgrass Games

    https://turfdisease.osu.edu/news/turfgrass-health-crabgrass-games

    field managers is confounded by the fact that most of these preemergence herbicides will also severly ...

  2. Responding to an NR

    https://meatsci.osu.edu/node/110

    facts? 2.      Were there facts that were not considered by the FSIS/ODA employee when the NR was ...

  3. History of the Molly Caren Ag Center

    https://fsr.osu.edu/about/history-molly-caren-ag-center

    Pennsylvania (2).  As a surveyor he was intimately aware of the best lands there and in fact established ... area was the fact that the soil was very wet and had much stagnant water, thought to be a source for ... route and Limerick never developed as expected. In fact, brother Eli Gwynne eventually purchased the ...

  4. Antimicrobial Agents for Ready-to-Eat Meat Products

    https://meatsci.osu.edu/node/135

    the fact that the purge is distributed evenly over the entire product surface inside a package. ...

  5. Fungicides, Gray Leaf Spot, Turf Events and More

    https://turfdisease.osu.edu/news/fungicides-gray-leaf-spot-turf-events-and-more

    alike, with Mother Nature holding all the cards for true relief. "The simple fact is the cool-season ...

  6. 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 ...

  7. 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 ...

  8. 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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