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  1. 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  = ...

  2. Use of Phosphates in Sausage

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

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

  3. Brent Richards – AEDE Job Market Candidate

    https://aede.osu.edu/our-people/job-market-candidates/brent-richards-%E2%80%93-aede-job-market-candidate

    in developing countries may improve that particular country’s labor force participation rates. While ...

  4. Gracious Diiro – AEDE Job Market Candidate

    https://aede.osu.edu/our-people/job-market-candidates/gracious-diiro-%E2%80%93-aede-job-market-candidate

    rates. In his career, Diiro aims to contribute to research and policy discussions on these issues, with ...

  5. Pork Slaughter Example

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

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

  6. Ohio Vineyard Custom Rate Survey 2015

    https://ohiograpeweb.cfaes.ohio-state.edu/node/208

    Thursday, January 22, 2015 Newsletter/TGE ...

  7. Crop Input Outlook 2013 from Barry Ward

    https://aede.osu.edu/news/crop-input-outlook-2013-barry-ward

    maintain or increase fertilizer rates and led to strong global demand driven markets. On the flipside, the ...

  8. The Faces of AEDE: Nicholas Rettig, AEDE Undergraduate Student in Agribusiness and Applied Economics

    https://aede.osu.edu/news/faces-aede-nicholas-rettig-aede-undergraduate-student-agribusiness-and-applied-economics

    placement rate and with the agricultural industry rapidly growing opportunities are expanding. Moreover, the ...

  9. Isaí Guízar-Mateos – AEDE Job Market Candidate

    https://aede.osu.edu/our-people/job-market-candidates/isa%C3%AD-gu%C3%ADzar-mateos-%E2%80%93-aede-job-market-candidate

    a wedge between loan and deposit interest rates and that reflect different stages in the development of ...

  10. 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 ...

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