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APS Plant Health 2019
https://plantpath.osu.edu/about-us/news/aps-2019
PM. The influence of crop production practices, and temperature on the abundance of Pythium and ... rotation on soybean production. Daowen Huo, The Ohio State University, Wooster, OH, Laura Lindsey, The ...
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Pengfei Bai
https://plantpath.osu.edu/our-people/pengfei-bai
is one of the most devastating diseases of rice, imposing great threat to the production of rice. ...
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Jaqueline Huzar Novakowiski
https://plantpath.osu.edu/our-people/jaqueline-huzar-novakowiski
FALBO MK; NOVAKOWISKI, JH. 2011. Residual effect of nitrogen in maize production in crop-livestock ...
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We Believe That No One Should Go Hungry
https://plantpath.osu.edu/future-students/undergraduate/why-i-study-plant-pathology
Elizabeth Roche is studied plant pathology to help improve food production worldwide. Her journey ... varieties, vastly improving wheat production around the world. Inspired by Borlaug, Elizabeth enrolled at ...
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Pavinee Suttiviriya
https://plantpath.osu.edu/our-people/pavinee-suttiviriya
Columbus, Ohio Suttiviriya, P., Vajrodaya, S., Thamchaipenet, A. (2008). Production of plant growth ...
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Terry L. Niblack
https://plantpath.osu.edu/our-people/terry-l-niblack
2017. Reduction in Soybean Production through early infection by Heterodera glycines and Macrophomina ... strip trials comparing nematode management products. Plant Health Progress ...
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Antimicrobial Agents for Ready-to-Eat Meat Products
https://meatsci.osu.edu/node/135
Antimicrobial Agents for Ready-to-Eat Meat Products There are a number of antimicrobial agents ... monocytogenes. Some of these are ingredients which would be added to the product formulation; others are used as ... different effects on pathogens, both of which are important for producing safe meat products, and they are ...
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Addressing Allergens in Your Meat Products
https://meatsci.osu.edu/node/114
Addressing Allergens in Your Meat Products Notice 45-05 instructs inspectors to verify that ... dry ingredients that are added to products, as well as any other ingredients that could come in ... contact with products (such as cleaners and sanitizers). This Notice became necessary nearly two years ...
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Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products
https://meatsci.osu.edu/node/132
Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products Project By C. Lynn ... of ready-to-eat (RTE) meat products, using hot water (185°F), steam (190°F) and dry heat cooking in ... time, and expected negative effects on the product quality. Cooked, cured pork and beef sausages and ...
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Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products
https://meatsci.osu.edu/node/133
Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products Project By C. Lynn ... of ready-to-eat (RTE) meat products, using hot water (185°F), steam (190°F) and dry heat cooking in ... time, and expected negative effects on the product quality. Cooked, cured pork and beef sausages and ...