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  1. Selling Eggs in Ohio: Marketing and Regulations

    https://ohioline.osu.edu/factsheet/anr-59

    water is used or if the eggs soak in water, the contents of the egg can contract and water from outside ... Cooperative Extension. West Lafayette, IN.   extension.purdue.edu/extmedia/as/as-518.pdf Bunning, M.  & ... extension.colostate.edu/docs/pubs/foodnut/09377.pdf   Clauer, P.J., Proper Handling of Eggs: From Hen to Consumption (2009). Virginia Cooperative ...

  2. Making Fermented Dill Pickles

    https://ohioline.osu.edu/factsheet/HYG-5342

    HYG-5342 Family and Consumer Sciences 06/06/2016 Lisa Barlage, Extension Educator, Family and ... Cooperative Extension Service, 2014. Pickling Vegetables, PNW Publication 355. (2015). Oregon State ...

  3. Food Safety for Fruits and Vegetables

    https://ohioline.osu.edu/factsheet/ANR-25

    developing standard operating procedures is available online: www.ansci.cornell.edu/pdfs/sopsdir.pdf ... Zhao, L. 2006. Ohio Livestock Manure Management Guide, OSU Extension Bulletin 604-06. Rangarajan, A., ... anrcatalog.ucdavis.edu/pdf/8003.pdf. Wagner, A. B., Mahovic, M., Brecht, J. K., Sargent, S. A., Ritenour, M. A., Schneider, K. R., ...

  4. Making and Preserving Sauerkraut

    https://ohioline.osu.edu/factsheet/hyg-5364

    Consumer Sciences, College of Agricultural and Environmental Sciences, 2014. Garden-Robinson, J. and R. ... Smith. Sauerkraut: From Garden to Table; FN-433; www.ag.ndsu.edu/pubs/yf/foods/fn433.pdf. Fargo, ND: ...

  5. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    sunburn spots and other blemishes. Yield Due to many variables such as moisture content, size, and ...

  6. Determining Grape Maturity and Fruit Sampling

    https://ohioline.osu.edu/factsheet/HYG-1436

    HYG-1436 Agriculture and Natural Resources 01/22/2014 Imed Dami, Associate Professor and ... parameters are reached since, once picked, grapes do not improve in flavor, color or sugar content. On the ... "industry standards" are sugar and acid contents, and pH. Flavor and aroma compounds are laborious and ...

  7. Growing Cabbage in the Home Garden

    https://ohioline.osu.edu/factsheet/hyg-1611

    ag.purdue.edu/btny/midwest-vegetable-guide/Documents/2017/01_MWVegGuide_2017.pdf Gross, K.C. et al. 2016. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery ... http://extension.missouri.edu/sare/documents/KnottsHandbook2012.pdf University of Maryland Extension. 2017. Vegetable Profiles: Cabbage. ...

  8. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    such as moisture content, size, and variety, it is difficult to give specific recommendations. The ...

  9. Botrytis Bunch Rot or Gray Mold of Grape

    https://ohioline.osu.edu/factsheet/plpath-fru-03

    penetrating the berry, the fungus may remain dormant until the fruit sugar content increases and the acid ... content decreases to a level that supports fungus growth. Symptoms then develop readily under warm, moist ...

  10. Food for the Toddler Years

    https://ohioline.osu.edu/factsheet/MOB-6

    2014 at choosemyplate.gov. Ward, E. (2005). The Complete Idiot's Guide to Feeding Your Baby and ...

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