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  1. Basic Estate Planning: Introduction

    https://ohioline.osu.edu/factsheet/ep-1

    Fact Sheet 1 EP-1 Community Development 07/06/2012 James C. Skeeles, Ph.D., Extension Educator ...

  2. Guidelines for Applying Liquid Animal Manure to Cropland with Subsurface and Surface Drains

    https://ohioline.osu.edu/factsheet/ANR-21

    http://www.ianrpubs.unl.edu/epublic/live/ec778/build/ec778.pdf nrcs.usda.gov/wps/portal/nrcs/detail/wy/soils/?cid=nrcs142p2_026833 ...

  3. Lebanon Local Winter Birds- January 2014

    https://ocvn.osu.edu/news/lebanon-local-winter-birds-january-2014

    Photo taken by SW RiverLands OCVN- Dave Woehr ...

  4. Spring Chorus of Wood Frogs- Ross County- March 15, 2014

    https://ocvn.osu.edu/news/spring-chorus-wood-frogs-ross-county-march-15-2014

    Spring arrives in southern Ohio to the chorus of male wood frogs staking their claim to a section of a vernal pool, a temporary body of water vibrant with life. See how wood frogs are already laying their eggs this spring- possibly in a vernal pool near y ...

  5. Financial Maturity: A Guide to Increasing Financial Returns From Your Woodland

    https://ohioline.osu.edu/factsheet/f-48

    130 board feet in the butt log (board foot content of a 200-inch-dbh tree containing one merchantable ...

  6. 2014

    https://students.cfaes.ohio-state.edu/node/1579

    NAME TITLE   (to read abstract, click on title) PROJECT ADVISOR 2ND PROJECT ADVISOR Kristen Bartholomew Short-Term Intermittent Hypoxia Improves Stroke Outcome in Mice Randy Nelson   Joey Brown Performance of First Lactation Jersey Cows in Response to Hig ...

  7. Using Local Woodlot Lumber

    https://ohioline.osu.edu/factsheet/F-9-03

    When air-drying alone, lumber can take several years to get to a 15%–20% moisture content depending on ...

  8. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    due to the buffering capacity of meat. Alkaline phosphates increase meat pH in the range of 0.1 to 0.6 ...

  9. In Plant Validation

    https://meatsci.osu.edu/node/112

    content of your product formula, etc.  However, challenge studies, which involve applying the critical ...

  10. Forum Questions

    https://meatsci.osu.edu/node/82

    and with each product (product diameter as well as moisture and fat content would affect your critical ...

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