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  1. 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 ...

  2. 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 ...

  3. In Plant Validation

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

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

  4. 4th Annual ArboBlitz 2014

    https://chadwickarboretum.osu.edu/events/4th-annual-arboblitz-2014

    Free Tree Planting Clinic Ohio State horticulture professors and local horticulture and urban forestry professionals will teach the basics of planting balled and burlapped, container, and seedling trees in a classroom setting in the Agricultural Administr ...

  5. 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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