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  1. Pretreatment of Turkey Fat in Wastewater in Sand Bioreactors

    https://setll.osu.edu/node/136

    coarse sand while the other had varying depth of pea gravel. The results from the COD test indicate that ... the larger depth of pea gravel was able to trap the fat, oil, and grease from the wastewater better ...

  2. Reuse of Reclaimed Wastewater through Irrigation- Bull 860

    https://setll.osu.edu/node/231

    Download the PDF ...

  3. Wastewater Treatment

    https://setll.osu.edu/node/12/wastewater-treatment

    Tank-Soil Treatment Systems, Bulletin 939  (available as downloadable pdf) Mound Systems for On-Site ... Wastewater Treatment, Bulletin 813 (available as downloadable pdf) Mound Systems: Pressure Distribution of ... downloadable pdf) Reuse of Reclaimed Wastewater-Disinfection to Protect Public Health, Bulletin 943   Reuse of ...

  4. Identification of compounds contributing to umami taste of pea protein isolate

    https://frec.osu.edu/publications/identification-compounds-contributing-umami-taste-pea-protein-isolate

    umami taste of pea protein isolate ...

  5. Treatment of Turkey Processing Wastewater Using Sand and Textile Bioreactors

    https://setll.osu.edu/node/130

    This study compares layers of course sand and pea gravel to layers of textile chips for wastewater ...

  6. Identification of aroma compunds in pea protein UHT beverages

    https://frec.osu.edu/news/identification-aroma-compunds-pea-protein-uht-beverages

    of aroma compounds in pea protein UHT beverages. ...

  7. Identification of aroma compounds in pea protein UHT beverages

    https://frec.osu.edu/publications/identification-aroma-compounds-pea-protein-uht-beverages

    in pea protein UHT beverages ...

  8. Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage

    https://frec.osu.edu/publications/impact-temperature-and-water-activity-aroma-composition-and-flavor-stability-pea-pisum

    activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates ...

  9. Congratulations Paulina Ongkowijoyo

    https://frec.osu.edu/news/congratulations-paulina-ongkowijoyo

    was focused on the  “Identification of compounds contributing to umami and bitter attributes of pea ...

  10. Biomass Accumulation and Carbon Utilization in Layered Sand Filter Biofilm Systems Receiving Milkfat and Detergent Mixtures

    https://setll.osu.edu/node/140

    sand more than on the fine sand and the pea gravel. To view full text, click here. ...

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