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  1. Financial Considerations of On-Farm Renewable Energy

    https://ohioline.osu.edu/factsheet/CDFS-4104

    first year after the facility has been placed in service, the recapture is 100%. The rate declines by ...

  2. Strategies for Coping with Parasite Larvae on Pastures in the Springtime in Ohio

    https://ohioline.osu.edu/factsheet/VME-28

    will slow down the rate of development of dewormer resistance. This approach to treatment is referred ...

  3. Natural Gas Drilling: Questions Residents and Local Leaders Should Be Asking

    https://ohioline.osu.edu/factsheet/CDFS-1282

    local services. Should tax rates be increased for everyone rather than just those directly benefiting ...

  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. 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 ...

  6. Previous Presentations

    https://senr.osu.edu/senr/osu.edu/research/previous_presentations

      Timothy Parker presented: Effects of Oxygen Saturation on Growth and Metabolic Rate in Yellow Perch (Perca ...

  7. Leadership Institute: Session #1

    https://leadershipcenter.osu.edu/events/leadership-institute-session-1

    the reduced rate.  The cost is $320 for non CFAES professionals.   The registration fee includes meals ...

  8. Livestock Water Development

    https://ohioline.osu.edu/factsheet/ANR-12

    rate that provides total daily needs in four hours is needed (Bartlett, 1996). Drinking space and ...

  9. Using Local Woodlot Lumber

    https://ohioline.osu.edu/factsheet/F-9-03

    will vary due to age, growth rate, site conditions, and internal stress within the tree. The lumber ...

  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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