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  1. Extension aquaculture highlights

    https://southcenters.osu.edu/newsletter/winter-2017-achievements-edition/extension-aquaculture-highlights

    help increase the rate of information dissemination to the general public. In-service trainings on pond ...

  2. Endeavor Center and Small Business Development Center

    https://southcenters.osu.edu/newsletter/connections-newsletter-2016-summer-edition/endeavor-center-and-small-business-development

    year. We have been operating at a 100% occupancy rate for 2016. North Wind Construction Services LLC was ...

  3. Software Evaluations

    https://plantpath.osu.edu/programs/metabolomics-software-pipeline/software-evaluations

    major processes in the conversion of raw LC-MS data into a format for bioinformatic analysis and ...

  4. Manual for Software Pipeline

    https://plantpath.osu.edu/programs/metabolomics-software-pipeline/manual-software-pipeline

    conversion of raw LC-MS data into a data summary for bioinformatics analysis and modeling.  We describe below ...

  5. Publications

    https://plantpath.osu.edu/programs/bonello-lab/publications

    Mancana) was characterized by having a rapid rate of wound browning, a high soluble protein concentration, ... by having a slow wound browning rate and low levels of peroxidase activity and total soluble phenolic ... and an intermediate rate of wound browning.  Lignin concentration and polyphenol oxidase activities ...

  6. 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 ...

  7. 2011 Grad News

    https://plantpath.osu.edu/graduate/news/2011-grad-news

    Temperature and Wetness Duration on the Sporulation Rate of Phomopsis viticola on Infected Grape Canes."  ...

  8. 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  = ...

  9. Use of Phosphates in Sausage

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

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

  10. Pork Slaughter Example

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

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

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