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  1. Red Thread and Leaf Spot are Active!

    https://turfdisease.osu.edu/news/red-thread-and-leaf-spot-are-active

    fertilizer at modest rate to encourage healthy turf and recovery. Often a starter fertilizer is recommended. ...

  2. 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  = ...

  3. Use of Phosphates in Sausage

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

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

  4. Pork Slaughter Example

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

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

  5. Fungicides, Red Thread, Leaf Spots, Patch Diseases and Dollar Spot

    https://turfdisease.osu.edu/news/fungicides-red-thread-leaf-spots-patch-diseases-and-dollar-spot

    this disease period but avoid high rates of nitrogen which will increase severity. Application of ...

  6. 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 ...

  7. Ohio 4-H News and Notes

    https://ohio4h.org/ohio-4-h-news-and-notes

    higher rates, and enroll in postsecondary programs more often when compared to young people who are not ...

  8. 2014 News & Notes Archive

    https://ohio4h.org/ohio-4-h-news-and-notes/2014-news-notes-archive

    Application, Backyard Poultry Webinar February 2, 2014 INDEX:  Project Interview Questions, High/Low Rated ...

  9. 2013 News & Notes Archive

    https://ohio4h.org/ohio-4-h-news-and-notes/2013-news-notes-archive

    Preservation Newsletter, 2013 National 4-H Week,  August 18 INDEX:  So Long, Rate My Project, Galaxy September ...

  10. 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 ...

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