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  1. Basic Estate Planning: Tax Basis if Property Is Transferred

    https://ohioline.osu.edu/factsheet/EP-3

    Fact Sheet 3 EP-3 Community Development 07/06/2012 James C. Skeeles, Ph.D., Extension Educator ...

  2. Basic Estate Planning: Costs Involved in Transferring Property

    https://ohioline.osu.edu/factsheet/EP-2

    Fact Sheet 2 EP-2 Community Development 07/06/2012 James C. Skeeles, Ph.D., Extension Educator ...

  3. 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 ...

  4. 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 ...

  5. 2014 Alumni Awards Luncheon

    https://advancement.cfaes.ohio-state.edu/events/2014-alumni-awards-luncheon

    College of Food, Agricultural, and Environmental Sciences presented its 2014 Alumni Awards at the Ohio ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

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