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  1. C.O.R.N. Newsletter 2005-19

    https://agcrops.osu.edu/newsletters/2005/19

    Control Guide for Ohio and Indiana https://agcrops.osu.edu/weeds/documents/2005WeedControlforOHandIN.pdf ...

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

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

    https://agcrops.osu.edu/weeds/, in the “Presentations” section. The Powerpoint presentations are in pdf format, and can be read by ...

  3. C.O.R.N. Newsletter 2009-27

    https://agcrops.osu.edu/newsletters/2009/27

    http://agvanwert.wordpress.com/files/2009/08/wheat_growth_corn.pdf Optimizing Ohio’s Wheat Production Systems Authors: Pierce Paul, Jim Beuerlein During the past ...

  4. C.O.R.N. Newsletter 2005-13

    https://agcrops.osu.edu/newsletters/2005/13

    online at http://ohioline.osu.edu/b902/b902.pdf. Other hybrid selection- replant considerations: Later ...

  5. 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 ...

  6. In Plant Validation

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

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

  7. 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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