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Seeding Practices
https://agcrops.osu.edu/node/4387
24.5 30.6* 1.8 24.1 25.8 27.5 34.4* 2 26.8 28.7 30.6* 38.3* *At 15-inch row width, 25 seeds per ...
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Yield Potential and Stability
https://agcrops.osu.edu/node/4414
non-transgenic versions of certain hybrids or are releasing non-trans- genic versions some years after the ...
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Harvesting
https://agcrops.osu.edu/node/4425
29.5 19.47 19 18.52 18.04 17.56 17.07 30 20.04 19.58 19.1 18.63 18.15 17.66 30.5 20.61 20.15 19.69 ... Percent Moisture. Weight (lb) Percent Grain Moisture Shelled Ear 11 53.17 66.04 11.5 53.47 66.5 12 ...
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Pulsed Electric Field Processing Applications in the Food Industry
https://ohioline.osu.edu/factsheet/fst-fabe-1002
for pasteurizing one liter of juice is about $0.04, and $0.056 per pound for cell disintegration ...
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Chestnut Anthracnose
https://ohioline.osu.edu/factsheet/plpath-fru-0051
approximately 0.4 in (1 cm) in length (Figure 3). In some seedlings, the distal portions of infected twigs may ...
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Keep In Mind Soil Test K And pH Are Affected By Low Soil Moisture
K 2 O/bu lb K 2 O/a lb K 2 O/bu lb K 2 O/a Grain 1.15 69 0.20 40 Residue 1.4 84 0.4 80 In addition to dry ...
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The Role of Macronutrients in Equine Nutrition
https://ohioline.osu.edu/factsheet/1023
AS-1023 Agriculture and Natural Resources 03/04/2022 Haley M. Zynda, MS, Educator, Ohio State ... therefore, 1 gram (0.04 ounces) of nitrogen in a sample translates to about 6.25 grams (0.22 ounces) of ...
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Shiga-Toxin Escherichia coli: What You Should Know About this Group of Foodborne Pathogens
https://ohioline.osu.edu/factsheet/HYG-5561-11
webharvest.gov/peth04/20041029014844/http://www.cfsan.fda.gov/~mow/chap15.html. For more information about food safety, visit Foodsafety.osu.edu. Family and Youth Food food ...
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Botulism: What You Don't See or Smell Can Still Hurt You
https://ohioline.osu.edu/factsheet/HYG-5567-11
webharvest.gov/peth04/20041029062131/http://www.cfsan.fda.gov/~mow/chap2.html. For more information about food safety, visit Foodsafety.osu.edu. Revised by Lydia Medeiros and ...
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Staphylococcus aureus: A Problem When Food Is Left Out Too Long
https://ohioline.osu.edu/factsheet/HYG-5564-11
webharvest.gov/peth04/20041028231935/http://www.cfsan.fda.gov/~mow/chap3.html. Revised by Lydia Medeiros and Jeffery LeJeune. For more information about food safety, visit ...