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  1. Preserving the Harvest, Part II: Water Bath Canning

    https://hamilton.osu.edu/news/preserving-harvest-water-bath-canning

    Recommended procedures, websites and fact sheets will be provided. Whether you're a beginner or an ...

  2. Senior Series

    https://hamilton.osu.edu/program-areas/family-and-consumer-sciences/senior-series

    Fact Sheets to a website just for seniors, we can help you with most any question, dilemma, or ... situation. To access the Fact Sheets, click here. To access the Seniors Website, click here.     ...

  3. The Asian Longhorned Beetle (ALB) Training Program for Green Industry Professionals: A Success!

    https://hamilton.osu.edu/news/asian-longhorned-beetle-alb-training-program-green-industry-professionals-success

    45106-9523 For more information on Asian Longhorned Beetle, please see our OSU Fact Sheet:   Click Here ...

  4. Preserving the Harvest: Water Bath Canning

    https://hamilton.osu.edu/events/canning-program

    preserving high acid foods, including tomatoes and fruit products.  Recommended procedures, websites and fact ...

  5. Food Preservation Workshops

    https://hamilton.osu.edu/program-areas/family-and-consumer-sciences/food-preservation/workshops

    Information will be presented based on the latest USDA guidelines.  Recommended procedures, websites and fact ...

  6. November News for Noble County

    https://noble.osu.edu/news/november-news-noble-county

    Certification Training (F.A.C.T) is scheduled for February 16 at the OSU Southeast Region Extension Office from ...

  7. About Snap-Ed

    https://hamilton.osu.edu/program-areas/snap-ed/about-snap-ed

    newsletters, fact sheets, individual consultations, and group educational sessions with displays and ...

  8. Karn Meats History

    https://meatsci.osu.edu/node/100

    was changed to Karn Meats Inc, to promote the fact that it did more than kill and pack beef. In 1990 ...

  9. Meat Emulsions

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

    the fact that the chloride anion, being larger, would be less hydraded than the sodium cation. The ...

  10. IRIDESCENCE IN RAW AND COOKED MEATS

    https://meatsci.osu.edu/node/96

    meats. Due to the fact that the iridescence is directly associated with the reflectance of light from the ... fact that under usual circumstances iridescence is only apparent in a few pieces of meat in ...

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