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  1. Standard EEET forms

    https://pde.osu.edu/eeet-forms

    question with its own rating scale. When should it be used? At the end of a meeting / teaching session ...

  2. Mitchell lab page intro

    https://plantpath.osu.edu/node/110

    bioinformatics techniques applied to fungal pathosystems.  U.S. Department of Agriculture, National Needs ...

  3. Awards

    https://plantpath.osu.edu/gradudate/news

    rapid DNA sequencing technologies and bioinformatics to study host-fungal interactions in plant ...

  4. Mitchell publications

    https://plantpath.osu.edu/http%3A/plantpath.osu.edu/mitchelllab/mitchell-publications

    D.L., Mitchell, T.K., Lawrence, C.B. (2006). Bioinformatic analysis of expressed sequence tags derived ... LIM system for high-throughput functional genomic analysis. BMC Bioinformatics 6:94-100.   Craven, ...

  5. Meredith Eyre

    https://plantpath.osu.edu/our-people/meredith-eyre

    rates of phosphorus and potassium on soil borne pathogens and soybean cyst nematode populations.  ...

  6. Performance Planning

    https://pde.osu.edu/performancePlanning

    will be rated. Discuss specific behaviors that are relevant to the individual and the role she/he ... performs. Address questions an employee may have about what it takes to reach the highest rating on the ...

  7. Archive 2012

    https://plantpath.osu.edu/about-us/seminars/2012

    Stephen Opiyo, Molecular and Cellular Imaging Center, Columbus Bioinformatics-driven search for proteins ...

  8. Explore Plant Pathology Careers

    https://plantpath.osu.edu/future-students/explore-careers

    Agriculture Degree Very low unemployment rates.  Shortage of college graduates to fill need.  No stronger ...

  9. Software Evaluations

    https://plantpath.osu.edu/programs/metabolomics-software-pipeline/software-evaluations

    major processes in the conversion of raw LC-MS data into a format for bioinformatic analysis and ...

  10. Frozen Foods: Freezing and Storage

    https://foodindustries.osu.edu/courses-and-training/frozen-foods-freezing-and-storage

    Area for course participants. For reservations, please call 614-263-7200 to receive the discounted rate ...

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