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  1. Soil Test P value between 50 PPM and 120 PPM (or "Moderate" P Loss Risk Assessment)

    https://agbmps.osu.edu/scenario/soil-test-p-value-between-50-ppm-and-120-ppm-or-moderate-p-loss-risk-assessment

    Edge-of-field testing has shown Dissolved Reactive Phosphorus (DRP) concentrations of 0.02 to 0.4 PPM and 0.1 to ...

  2. Published Research

    https://stepupsoy.osu.edu/published-research

    Management. 4:180026. doi:10.2134/cftm2018.04.0026 Available at: ...

  3. References used in BMP pages

    https://agbmps.osu.edu/references

    Desulfurization Gypsum.” Journal of Environmental Quality 45 (2016):1722–1730. doi:10.2134/jeq2016.04 ...

  4. Estimating Wheat Yield With Stem Counts and Fractional Green Canopy Cover

    https://stepupsoy.osu.edu/wheat-production/yield-estimates

    cover. Crop Forage and Turfgrass Manage. doi: 10.2134/cftm2018.04.0026   ...

  5. Controlled Drainage/Drainage Water Management (NRCS 554)

    https://agbmps.osu.edu/bmp/controlled-drainagedrainage-water-management-nrcs-554

    phosphorus loads by 0.4 lb/acre (Williams et al., 2015). Considerations A minimum of 20 feet of nonperforated ...

  6. High Oleic Soybean

    https://stepupsoy.osu.edu/soybean-production/variety-selection/high-oleic-soybean

    improving frying quality and shelf stability while reducing trans fat (Warner and Gupta, 2005). Plenish® ...

  7. 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 ...

  8. High Input Production

    https://stepupsoy.osu.edu/soybean-production/high-input-production

    doi:10.2135/cropsci2009.04.0185 Ham, G.E., V.B. Cardwell, and H.W. Johnson. 1971. Evaluation of Rhizobium japonicum inoculants in ...

  9. 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) ...

  10. Temperature Regulations and Guidelines

    https://meatsci.osu.edu/node/117

    3.1:1                         Dried beef- 2.04:1 ...

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