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  1. Old Publications Page

    https://frec.osu.edu/node/181

    Identification of Objectionable Flavors in Purported SOF Bovine Milk. J. Dairy Sci. 101(12):10877-10885. ... Chemistry of bread aroma: A review. 2010. Food Sci. Biotechnol. 19, 575-582. Jiang, D., Huang Y. and ... thermal processing conditions on flavor stability in fluid milk: benzaldehyde.  J. Dairy Sci.  88:1-6. ...

  2. 2006 Faculty Support Grants

    https://osucares.osu.edu/grants-program/grants/2006-faculty-support-grants

    OSU CARES Seed Grant focused on the development of a Sustainable Communities Index (SCI). The class ... provided an opportunity to integrate the SCI into a practice-based learning environment. A teaching ... partnership. Additionally, the SCI is now a standing component of the Planning for Sustainable Development ...

  3. 2006 Seed Grants

    https://osucares.osu.edu/grants-program/grants/2006-seed-grants

    Community Index (SCI) project addresses the needs of Ohio communities that seek ways to live in ... (SCI) process. The SCI process was introduced in the work of the City and Regional Planning (CRP) studio ... and definitely has a future. It is our intention to seek other funding and apply the SCI to other ...

  4. Devin Peterson's Publications

    https://frec.osu.edu/devinpetersonspublications

    Multidisciplinary.pdf Cho, I. H. and Peterson, D.G. Chemistry of bread aroma: A review. 2010. Food Sci. Biotechnol. 19, ... of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.  J. Dairy Sci ... a crude homogenate of Agaricus bisporus. J. Food Sci. 70(8): C490-494. Impact factor: 1.775. ...