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Optimizing free-roaming dog control programs using agent-based models
free-roaming dog control programs using agent-based models. Ecological Modelling 341:53-61. Stanley D. Gehrt ...
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Planning Committee
https://students.cfaes.ohio-state.edu/campus-life/cfaes-recognition-program/steering-committee
Miller.9188 Lindsey L'Amoreaux.20 Lucy Pullins.53 Contact: Lori Bowman.978 ...
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2021 Ohio Farm Business Summaries are Live!
https://columbiana.osu.edu/news/2021-ohio-farm-business-summaries-are-live
benchmark reports comprised of data representing over 53 Ohio farms, 33,000 acres, and 7,155 dairy cows. ...
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Ellis et al: Resistance to Pythium irregulare in soybean
https://mchalelab.cfaes.ohio-state.edu/node/63
accession PI 424354. Crop Science. 53:1008-1021. Journal article Friday, April 26, 2013 ...
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Which mechanisms drive seasonal rabies outbreaks in raccoons? A test using dynamic social network models
of Applied Ecology 53(3):804-813. Stanley D. Gehrt Journal article Terrestrial Wildlife Ecology Lab ...
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Evaluating the principles of wildlife conservation: a case study of wolf (Canis lupus) hunting in Michigan, United States
Journal of Mammalogy 98(1):53-64. Jeremy T. Bruskotter Journal article Tuesday, February 7, 2017 ...
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Urban Farm Creates Jobs
https://cfaes.osu.edu/node/586
E.53rd and Stanard Street in Cleveland. The farm was created in collaboration with OSU Extension, the St. ...
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Algonquin Mill Festival
https://carroll.osu.edu/events/algonquin-mill-festival
The 53rd Algonquin Mill Festival will be held October 11-13, 2024. 4-H Members and their families ...
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Office for Disability Services Exam Services Proctoring Request
https://ati.osu.edu/proctoring-request
26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 ... is the usage of notes, unless authorized and documented in writing by the course coordinator or ... materials (e.g. cell phone, notes). Authorized materials must be documented in writing by my course ...
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Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples
https://meatsci.osu.edu/node/87
to pH 5.3 in 12 hrs. and cooking to 158 º F. Refer to CCP-1 below Store fresh meat B 2- pathogen ... º F while thawing, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158 º F. Refer to CCP-1 below ... Maintain raw meat temperature at 45 º F or below during weighing, plus fermenting to pH 5.3 in 12 hrs. and ...