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  1. Proposal Writing Resources

    https://ansci.osu.edu/newsletter/department-roundup/department-roundup-2015-11-19/grant-writing-resources

    Rates across Agencies Federal agencies report on number of proposals received and number of proposals ...

  2. Why Bees are Disappearing- Marla Spivak

    https://ocvn.osu.edu/news/why-bees-are-disappearing-marla-spivak

    disappearing at alarming rates in many parts of the world due to the accumulated effects of parasitic mites, ...

  3. Publications

    https://ansci.osu.edu/research/publications

    rates(1). Poult Sci 95(4):934-47. Cobellis G, Trabalza-Marinucci M, Yu Z. 2016. Critical evaluation of ...

  4. 2015 Publications

    https://ansci.osu.edu/research/publications/2015-publications

    stress response and resistance to colibacillosis in turkeys from genetic lines differing in growth rate ...

  5. Meat Judging Recognition

    https://ansci.osu.edu/about-us/department-history/meat-judging/meat-judging-recognition

    "Meat Judges Rate Tenth in Nation" 1948 2nd place link to Lantern article: December 1, 1948 ...

  6. Chen, Kester Take Home Honors from Denman Forum

    https://ansci.osu.edu/news/chen-kester-take-home-honors-denman-forum

    Brown. Advisor(s):  Maurice Eastridge The Impacts of Dual Variation of pH and Passage Rate on Methane ...

  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. White-nose Syndrome Update- Bat Acoustic Surveys Indicate Declining Numbers of Bats

    https://ocvn.osu.edu/news/white-nose-syndrome-update-bat-acoustic-surveys-indicate-declining-numbers-bats

    the ability of these populations to sustain this rate of mortality.  Therefore, in addition to ...

  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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