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  1. White-nose Syndrome Update- Bat Acoustic Surveys Indicate Declining Numbers of Bats

    https://ocvn.osu.edu/news/white-nose-syndrome-update-bat-acoustic-surveys-indicate-declining-numbers-bats

    the ability of these populations to sustain this rate of mortality.  Therefore, in addition to ...

  2. New Grant Focuses on Nutrient Management, Cleaner Lake Erie Water

    https://field2faucet.osu.edu/news/new-grant-focuses-nutrient-management-cleaner-lake-erie-water

    at the right rate, at the right time, with the right placement. The goal of this effort is to ...

  3. Ohio State Improving Water Quality, One Farm at a Time

    https://field2faucet.osu.edu/news/ohio-state-improving-water-quality-one-farm-time

    rates and methods. Future plans include developing further apps geared toward nutrient stewardship. ...

  4. Ohio State Making Strides in Working to Improve Water Quality

    https://field2faucet.osu.edu/news/ohio-state-making-strides-working-improve-water-quality

    is essential to Ohio crop production when applied using the correct rates, timing and placement, he ...

  5. 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 ...

  6. Pork Slaughter Example

    https://meatsci.osu.edu/node/88

    chill cooler temperature records, and carcass chillling rate records. Not likely to occur, based upon ...

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

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

    the growth of C. perfringens.  [F1]  Monitoring of the chilling rate alone, in place of a CCP for ...

  8. SECTIONED AND FORMED MEAT PRODUCTS

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

    This results in a higher turnover rate in inventory. Furthermore, improved pickle penetration causes ... cations also inhibits oxidative rancidity and slows the rate of color fading of cured meat. However, it is ...

  9. Forum Questions

    https://meatsci.osu.edu/node/82

    rates, delivery truck temperatures, incidence of product rejection/returns, age of product post-kill, ...

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