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  1. Last Day of Classes Spring Semester

    https://ansci.osu.edu/events/last-day-classes-spring-semester

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  2. First Day of Classes Spring Semester

    https://ansci.osu.edu/events/first-day-classes-spring-semester

    ...

  3. Promotion & Marketing

    https://ohio4h.org/intranet/4-h-staff-intranet/promotion-marketing

    RESOURCES Project Promotion Resources Need something fun to take into a school or offer at a county event ...

  4. Retail ID Classes

    https://ansci.osu.edu/programs/youth-meat-judging/retail-id

    Click on a photo to bring up a photo set.         ...

  5. 2015 Buckeye Invitational Retail ID Classes

    https://ansci.osu.edu/programs/youth-meat-judging/retail-id/2015-buckeye-invitational-retail-id

      Click on an image to zoom.                                                                                                                                     Retail ID Key ...

  6. Using Local Woodlot Lumber

    https://ohioline.osu.edu/factsheet/F-9-03

    are particularly significant. When selecting lumber for a specific project, consider how the ... dimensional stability and the ability to hold nails should also be considered. Once the requirements for the ... many other uses. The species selected depends on the intended use. When considering need, your decision ...

  7. 2015 Buckeye Invitational Pork Cuts Classes

    https://ansci.osu.edu/programs/youth-meat-judging/pork-whsle/2015-buckeye-invitational-pork-cuts

      Click on an image to zoom.                                     ...

  8. 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 ...

  9. Use of Forage Chicory in a Small Ruminant Parasite Control Program

    https://ohioline.osu.edu/factsheet/VME-31

    resistance of H. contortus to all of the classes of dewormers available in the U.S. market. We need viable ...

  10. Getting past pasteurization: consider high-pressure processing of dairy foods and beverages

    https://fst.osu.edu/news/getting-past-pasteurization-consider-high-pressure-processing-dairy-foods-and-beverages

    Dairy products have been a key component of a healthy diet and a source of many nutrients. The industry has employed time-tested and validated thermal pasteurization and sterilization technologies to ensure consumer confidence. However, changes in consume ...

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