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  1. 2010: A Year Like 1995

    https://turfdisease.osu.edu/news/2010-year-1995

    stress and decline. Correct applications of pesticides: accurate rates, proper delivery, minimal mixing ...

  2. Rust, Commerical Turf Update, Sample Submission and Events

    https://turfdisease.osu.edu/news/rust-commerical-turf-update-sample-submission-and-events

    Remember to follow application rates and make sure the fungicide is labeled for your area of application. ...

  3. Fungicides, Gray Leaf Spot, Turf Events and More

    https://turfdisease.osu.edu/news/fungicides-gray-leaf-spot-turf-events-and-more

    the right chemicals in the tank to cover the “disease of the week”. Take a look at the rates and ... label rate if this does not increase possible phytotoxicity. Watch what you are putting in the tank, the ...

  4. Red Thread and Leaf Spot are Active!

    https://turfdisease.osu.edu/news/red-thread-and-leaf-spot-are-active

    fertilizer at modest rate to encourage healthy turf and recovery. Often a starter fertilizer is recommended. ...

  5. Sampling

    https://turfdisease.osu.edu/sampling

    area irrigated, is the problem worse in the sun or shade, chemicals applied (rate and formulation), ...

  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. Fungicides, Red Thread, Leaf Spots, Patch Diseases and Dollar Spot

    https://turfdisease.osu.edu/news/fungicides-red-thread-leaf-spots-patch-diseases-and-dollar-spot

    this disease period but avoid high rates of nitrogen which will increase severity. Application of ...

  8. Pork Slaughter Example

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

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

  9. 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 ...

  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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