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  1. test page

    https://mcic.osu.edu/node/97

    Researcher, Bioinformatics correapavinato.1@osu.edu   Saranga Wijeratne, MS System Developer, Bioinformatics ... bioinformatics to support research at the OARDC, by providing an engaging work environment, space, infrastructure ... become the place to be for learning and performing bioinformatics research at the OARDC, the place where ...

  2. Nanopore MinION sequencing

    https://mcic.osu.edu/genomics/nanopore-minion-sequencing

    individual DNA strands through biological nanopores at a rate  controlled by a processive enzyme bound to the ... and the MCIC Computational Biology Laboratory has the necessary bioinformatics tools set up. Library ...

  3. Saranga_Test

    https://mcic.osu.edu/node/98

    Correa Pavinato, PhD Postdoctoral Researcher, Bioinformatics correapavinato.1@osu.edu Saranga Wijeratne, ... MS System Developer, Bioinformatics wijeratne.3@osu.edu sdsdsads ...

  4. Genotyping

    https://mcic.osu.edu/genomics/genotyping

    using the Fluidigm Access Array System Illumina sequencing on the MiSeq or HiSeq Bioinformatics support ...

  5. New low cost high throughput sequencing services

    https://mcic.osu.edu/news/new-low-cost-high-throughput-sequencing-services

    for library preparation are listed on our Rates page. Also don’t hesitate to contact MCIC staff if you ...

  6. Microscopy

    https://mcic.osu.edu/microscopy

    this link. Microscopy rates are posted on our ' Rates ' page. Light Microscopy ...

  7. OSU Introductory HACCP for Meat and Poultry Processors

    https://meatsci.osu.edu/events/osu-introductory-haccp-meat-and-poultry-processors

    information. Note: rates may be out of date for December of 2014, but contact information should be correct. ...

  8. Pre-Rigor / Hot Boning of Pork Carcasses

    https://meatsci.osu.edu/node/127

    consistent sized particles, than chopping, but adjustments may need to be made to the feeding rate with hot ... grinder.  Roll back is caused by the auger forcing the meat against the plate, at a faster rate than the ...

  9. Meat Emulsions

    https://meatsci.osu.edu/node/130

    law: V= D 2 (d i-d o)g 18n where V = rate of separation of fat D = diameter of the fat d o  and d i  = ...

  10. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    the rate of emulsion temperature rise.  Decreased emulsion viscosity would be advantageous when ...

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