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Published Research
https://stepupsoy.osu.edu/published-research
doi:10.2134/cftm2018.04.0026 Alt, D., S.J. Ng, J. Grusenmeyer, and L.E. Lindsey. 2018. Seed Yield and Quality of Transgenic ...
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Still Project Judging
https://logan.osu.edu/node/1935
Vegetables 10:00 AM 692 Growing With the Seasons 10:00 AM 365.04 Miniature Garden- Live 10:00 AM 365.04 ...
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Recovery and purification of 10-oxo-trans-8-decenoic acid enzymatically produced using a crude homogenate of Agaricus bisporus
10-oxo-trans-8-decenoic acid enzymatically produced using a crude homogenate of Agaricus bisporus ...
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Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus: Reaction Scale Up
1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus: Reaction Scale Up ...
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Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a mushroom homogenate. Optimization of the reaction, part I: kinetic factors
1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a mushroom homogenate. Optimization of the reaction, part I ...
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Foliar Fungicide and Insecticide
https://stepupsoy.osu.edu/soybean-production/foliar-fungicide-and-insecticide
+4.3 Insecticide only +0.5 +0.3 +4.2 +0.4 +3.4 +2.3 2016 Non-treated control 59.5 56.7 53.3 55.0 55.1 ...
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Old Publications Page
Morawicki, R.O., Beelman, R.B., Peterson, D.G. 2005. Recovery and purification of 10-oxo- trans ... and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus: Reaction Scale Up. J. ... Peterson, D.G. and Ziegler, G. 2005. Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using ...
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Logan County 4-H Calendar
https://logan.osu.edu/program-areas/4-h-youth-development/logan-county-4-h-calendar
February 01 New Volunteer Applications Due February 04 Current Volunteer Training, 6:30- 8:30pm / Extension ...
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ARS Temperature Guide
https://meatsci.osu.edu/node/139
(-0.4°C) 98.6°F (37°C) 113°F (45°C) Clostridium perfringens 40°F (4°C) 109.4°F (43°C) to 116.6ºF (47ºC) ...
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Temperature Regulations and Guidelines
https://meatsci.osu.edu/node/117
3.1:1 Dried beef- 2.04:1 ...