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  1. 2014 Award Winners

    https://ohio4h.org/about/ohio-4-h-conference/2014-award-winners

    The winners of the 2014 Ohio 4-H Volunteer awards were announced at the annual Ohio 4-H Conference ...

  2. PetPALS Dog Behaviors

    https://ohio4h.org/statewide-programs/animal-sciences/ohio-4-h-petpals/understanding-animal-behavior-communication/dog

    surroundings. He is content and reasonably happy. Knowing what a dog looks and acts like when he displays this ...

  3. Entomology Seminar Recording Archive

    https://entomology.osu.edu/home/spring-2014-entomology-seminar-schedule

      2014 Speaker and Affiliation Title (Click on title for recording of seminar) 8/27 Laramy Enders ...

  4. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    foaming of the exudate which suggests the need for vacuumizing the tumbler contents. There are also two ... hexametaphosphates). If any salt is to be added to the product at all, a minimum of 0.6 percent in the final product ... may be necessary. Below 0.6 percent salt in the final product has been shown to actually be more ...

  5. Stink bug factsheet for soybean growers

    https://entomology.osu.edu/about-us/multimedia/stink-bug-factsheet-soybean-growers

    http://entomology.osu.edu/ag/images/StB_Factsheet_June_26.pdf  The brown marmorated stink bug was finally found in several soybean fields last year in ... http://entomology.osu.edu/ag/images/StB_Factsheet_June_26.pdf.   ...

  6. Clermont 4-H Members Succeed at Ohio State Fair

    https://clermont.osu.edu/news/clermont-4-h-members-succeed-ohio-state-fair

    Clermont County 4-H youth celebrated many successes, with 31 participants placing, during the 2014 ...

  7. Responding to an NR

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

    Small Plants Appealing Inspection Decisions, at: fsis.usda.gov/PDF/SVS_Appeals_Guidelines.pdf ...

  8. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    failed) for metal content.  Monitoring the metal detectors would not work as a GMP, in place of a CCP for ...

  9. 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 ...

  10. In Plant Validation

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

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

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