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  1. Results from Research Supported by the Ohio Dairy Research Fund

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-8-issue-3/results-research-supported-ohio-dairy-research-fund

    of each fungicide and that the maximum label rate of each fungicide was used each time, it appears ...

  2. 2007 Recipients of the Dairy Science Hall of Service

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-9-issue-2/2007-recipients-dairy-science-hall-service

    every Memorial Day that consistently rates as one of the best state sales in the country. Among the ...

  3. The Costs of Nutrients, Comparison of Feedstuffs Prices and the Current Dairy Situation

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-14-issue-3/costs-nutrients-comparison-feedstuffs-prices-and

    includes the currency exchange rate.  The U.S. dollar has strengthened quite a bit because of the financial ...

  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. Managing Colostrum and Waste Milk on Farms with Johne's Disease

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-8-issue-6/managing-colostrum-and-waste-milk-farms-johnes

    node samples with an increased fecal shedding rate is significant (P < 0.05)." In this study, ...

  6. The Land of “MILC and Honey”- Dairy Policy Watch 2013

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-15-issue-5/land-%E2%80%9Cmilc-and-honey%E2%80%9D-dairy-policy-watch-2013

    to enhance milk prices by reducing the rate of growth in U.S. milk production when IOFC margins fall ... production patterns, and farm growth rates common to U.S. farms. In all of the analyses, we use the milk ...

  7. 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  = ...

  8. Use of Phosphates in Sausage

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

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

  9. Milk and Dairy Product Production Climbs- What's Down the Road for Milk Prices?

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-7-issue-6/milk-and-dairy-product-production-climbs-whats-down

    annual rate. Perhaps, more important at this point is the export subsidy program. The trigger price for ...

  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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