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  1. Using °Brix as an Indicator of Vegetable Quality: Linking Measured Values to Crop Management

    https://ohioline.osu.edu/factsheet/HYG-1651

    set the rate of sugar production, but temperature may have a stronger influence on tomato fruit ...

  2. Controlling Non-Native Invasive Plants in Ohio Forests: Bush Honeysuckle

    https://ohioline.osu.edu/factsheet/F-68

    vol/vol rate may be added to the various triclopyr formulations when foliar spraying. 1 These comments are ...

  3. 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 ...

  4. 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 ...

  5. INNOVATION IN EXTENSION: Virginia Polytechnic Institute & State University

    https://pde.osu.edu/virginiaPolytechnic

    online survey: With limited staff resources and an increased rate of hires, we developed teams in each ...

  6. 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 ...

  7. Additional CompensationOLD

    https://cfaes.osu.edu/faculty-staff-resources/human-resources/hr-service-center/additional-compensation

    rate Bonus- percent of salary Other The HR Service Center processes all requests for additional pay. In ...

  8. 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 ...

  9. Pork Slaughter Example

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

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

  10. 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 ...

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