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  1. Turf Tips: July 11, 2014

    https://turfdisease.osu.edu/node/53

    Todd and Joe discuss turf issues that professionals have encountered over the past week and look forward at the upcoming rain event and remainder of the summer. ...

  2. Turf Tips: July 4, 2014

    https://turfdisease.osu.edu/node/55

    Happy Independence Day! In this week's video, Joe Rimelspach discusses talks about some of the samples he's received and what he's seen in the field including slime mold, necrotic ring spot and more. ...

  3. Turf Tips: June 27, 2014

    https://turfdisease.osu.edu/node/56

    The plant pathology team has been busy lately! In this week's Turf Tips video, Joe discusses brown patch, anthracnose and more for high cut and golf turf. ...

  4. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    tumbler is much greater than for a massager, the greater capacity per tumbler can generally make it the ... directly by increasing the number of binding sites for water. By increasing the ionic strength, phosphates ...

  5. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    to form polyelectrolytes. This ionization causes a masking of positive sites on the meat proteins ...

  6. 2014 NC 1023 Annual Committee Meeting

    https://fst.osu.edu/about-us/events/2014-nc-1023-annual-committee-meeting

    For information about this meeting, please go to their website at:  http://u.osu.edu/nc10232014/ ...

  7. 2014 Syft Users Meeting

    https://fst.osu.edu/about-us/events/2014-syft-users-meeting

    ...

  8. Happy New Year 2014

    https://fst.osu.edu/about-us/multimedia/happy-new-year-2014

    ...

  9. 2014 Nonthermal Processing Workshop

    https://fst.osu.edu/about-us/events/2014-nonthermal-processing-workshop

    ...

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