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  1. OSU Introductory HACCP for Meat and Poultry Processors

    https://meatsci.osu.edu/events/osu-introductory-haccp-meat-and-poultry-processors

    information. Note: rates may be out of date for December of 2014, but contact information should be correct. ...

  2. 2011 OSU Weed Science Field Research Results

    https://herbselector.osu.edu/node/188

     Glyphosate/Kixor/2,4-D/Metribuzin Plus Adjuvants for Horseweed 16 11NTS4  Kixor Plus MSO Rates @ 10 and 20 GPA 17 11NTS5  2,4-D ... Rates and Timing in No-Till Soybeans 18 11NTS6  Broadleaf Weed Control with Cadet in Soybeans 19 11NTS7 ...

  3. 2016 OSU Weed Science Field Research Results

    https://herbselector.osu.edu/node/184/2016-field-research-results

    PRE and POST Treatments in Liberty Link Soybeans 33 16PREPOSTLL2 BAYER Liberty, Increased Rates ...

  4. Breakthrough Creativity

    https://leadershipcenter.osu.edu/events/breakthrough-creativity

    performance, increased flexibility, greater retention rates, creative problem solving- and a competitive ...

  5. 2010 OSU Weed Science Field Research Results

    https://herbselector.osu.edu/node/198

    No-Till Soybeans 7 10NTS5 Liberty Link Soybean, Burndown With Different POST Timings 8 10NTS6 2,4-D Rates ...

  6. 2015 OSU Weed Science Field Research Results

    https://herbselector.osu.edu/node/183

    Rate Screen with Glufosinate 32 15POSTSOY1 Evaluation of Cheetah Max in Liberty Link Soybeans 33 ...

  7. 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  = ...

  8. Use of Phosphates in Sausage

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

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

  9. Leadership Institute: First Session

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

    Environmental Sciences faculty & staff, please use the code CFAES to receive the reduced rate. The cost is ...

  10. 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 ...

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