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  1. 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 ...

  2. 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  = ...

  3. Use of Phosphates in Sausage

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

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

  4. Encouraging Ohioans to Implement Energy Efficiency and Renewable Energy

    https://energizeohio.osu.edu/news/encouraging-ohioans-implement-energy-efficiency-and-renewable-energy

    projects. Not yet adopters have implemented energy efficiency measures at a considerably higher rate than ...

  5. 12 Days of Experts: Livestock May Need Extra Feed in Colder Weather to Keep Warm

    https://governmentaffairs.cfaes.ohio-state.edu/news/12-days-experts-livestock-may-need-extra-feed-colder-weather-keep-warm

    where 1 is an emaciated animal with skin and bones and 9 rated as obese,” Lewandowski said. “We ...

  6. OSU Dairy Economist: Milk Prices, Global Export Demand and New Margin Protection Program Will Be Topics to Watch in 2015

    https://governmentaffairs.cfaes.ohio-state.edu/news/osu-dairy-economist-milk-prices-global-export-demand-and-new-margin-protection-program-will-be

    and production rates on dairy farms in the U.S. have increased significantly over the last decade, ...

  7. Energy Conservation in the Home

    https://energizeohio.osu.edu/news/energy-conservation-home

    the stock market has gone up and down. The unemployment rate remains high. Gasoline prices rise and ...

  8. Pastures and Pipelines

    https://energizeohio.osu.edu/news/pastures-and-pipelines

    method to be used and seeding rates.   It may also be helpful to provide a description on how the area is ...

  9. 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 ...

  10. Pork Slaughter Example

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

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

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