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  1. More Than 10,000 Ohio Farmers Have Received Water Quality Training

    https://field2faucet.osu.edu/news/more-10000-ohio-farmers-have-received-water-quality-training

    the methods and management techniques needed to achieve the appropriate rate, timing, placement and ...

  2. Jay Martin to Lead Field to Faucet

    https://field2faucet.osu.edu/news/jay-martin-lead-field-faucet

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

  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. 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 ...

  5. 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 ...

  6. 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  = ...

  7. Use of Phosphates in Sausage

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

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

  8. INNOVATION IN EXTENSION: The Ohio State University

    https://pde.osu.edu/ohioState

    teachers and adults rated the 4-H Agri-Science in the City program and its instructors as “Excellent.” 90% ...

  9. 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 ...

  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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