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  1. Controlling Non-Native Invasive Plants in Ohio's Forests: Autumn Olive and Russian Olive

    https://ohioline.osu.edu/factsheet/F-69-11

    olive, several methods may be considered. The method used depends on plant size, size of the infestation ...

  2. Chinch Bugs in Turfgrass

    https://ohioline.osu.edu/factsheet/HYG-2503-11

    oviposition events during each generation. This usually occurs from mid-April into June, from New York to ...

  3. Using °Brix as an Indicator of Vegetable Quality: Linking Measured Values to Crop Management

    https://ohioline.osu.edu/factsheet/HYG-1651

    °Brix is important to you, consider discussing varietal tendencies with seed suppliers and reviewing ...

  4. Growing Muskmelons in the Garden

    https://ohioline.osu.edu/factsheet/hyg-1615

    Size Days to Maturity Comments Athena 4–5 pounds 75 Older variety considered an industry standard ... Good early variety Aphrodite 6–8 pounds 72 Long harvest window if vines are kept healthy Considered an ... or olive-gray to yellowish brown should be considered ready to harvest. For best quality, walk the ...

  5. CD Wire- August 16, 2021

    https://comdev.osu.edu/cd-wire/2021-08-16

                                                                                  Please consider submitting a proposal for a presentation, poster, or Engage in 5 session. Click here to ... consider mitigation measures or put drought plans in place. As communities have developed mitigation ... with stakeholders by bringing them to the table to consider realistic what-if scenarios.  The ...

  6. July 2021 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/july-2021-highlights

    Temperature and Pressure relationships of dairy product manufacturing. Upcoming Events August 6  ... Graduation August 24                     Autumn Semester Classes Start October 8                     2021 FST ...

  7. Flavor Chemistry

    https://fst.osu.edu/courses/fdscte-7670

    change, this class is offered every Spring semester during odd years. Graduate 2.0 Flavor Chemistry 7670 ...

  8. Principles of Crystallization Processes in Food Systems

    https://fst.osu.edu/courses/fdscte-7660

    crystallization and others its prevention. Check with the FST graduate student coordinator abut when this class ...

  9. Advanced Concepts in Sensory Science

    https://fst.osu.edu/courses/fdscte-7550

    Stat 5000 or above. While subject to change, this class is offered every Spring semester. Graduate 2.0 ...

  10. Graduate Seminar

    https://fst.osu.edu/courses/fdscte-8991

    change, this class is offered every Autumn semester. Graduate 1.0 Autumn 2021 Autumn 2022 Autumn 2023 Dr. ...

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