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  1. Safety and Health Topics for your Winter Programs

    https://agsafety.osu.edu/newsletter/ag-safety-stat/november-2015/announcements/safety-and-health-topics-your-winter-programs

    meetings or Workers Compensation group-rating programs. Our staff will work with you to design a program ...

  2. Starter Fertilizer

    https://stepupsoy.osu.edu/soybean-production/soybean-fertility-0/starter-fertilizer

    for regional nitrogen rate guidelines for corn. Ext. Bull. PM 2015. Iowa State Univ., Ames. Vitosh, ...

  3. Safety Tips For June

    https://agsafety.osu.edu/newsletter/ag-safety-stat/injury-prevention/safety-tips-june

    application rates for the product being used and be sure to use the proper personal protective equipment for ...

  4. Improving Tractor Ride Comfort

    https://agsafety.osu.edu/newsletter/ag-safety-stat/april-2015/machinery-maintenance/improving-tractor-ride-comfort

    pressure too high or too low), the planter rate will also be altered (underseeding, or overseeding). Modern ...

  5. Safety and Health Topics for your Winter Programs

    https://agsafety.osu.edu/newsletter/ag-safety-stat/january-2016/announcements/safety-and-health-topics-your-winter-programs

    meetings or Workers Compensation group-rating programs. Our staff will work with you to design a program ...

  6. Wheat Growth Stages and Associated Management

    https://stepupsoy.osu.edu/wheat-production/wheat-growth-stages-and-associated-management

    Late-planted wheat has less time to tiller and should be planted at a higher seeding rate to compensate for ...

  7. Spring Planting Requires Increased Focus on Safety

    https://agsafety.osu.edu/news/spring-planting-requires-increased-focus-safety

    industry sectors to see an increase in the rate of injuries and illnesses in 2011. The increase was led by ...

  8. 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 ...

  9. 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  = ...

  10. Use of Phosphates in Sausage

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

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

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