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  1. Using °Brix as an Indicator of Vegetable Quality: An Overview of the Practice

    https://ohioline.osu.edu/factsheet/HYG-1650

    HYG-1653 The technical contributions of Stephanie Short and Danae Wolfe to the development of this fact ... HYG-1650 Agriculture and Natural Resources 01/18/2013 Matthew D. Kleinhenz and Natalie R. ... chemical makeup) and the consumer's unique sensory apparatus. In fact, eating quality is best assessed ...

  2. Anaerobic Soil Disinfestation for Management of Soilborne Diseases in Midwestern Vegetable Production

    https://ohioline.osu.edu/factsheet/hyg-3315

    HYG-3315 Agriculture and Natural Resources 12/04/2017 Anna L. Testen and Sally A. Miller  ...

  3. Identification and Management of Soilborne Diseases of Tomato

    https://ohioline.osu.edu/factsheet/hyg-3314

    HYG-3314 Agriculture and Natural Resources 12/04/2017 Anna L. Testen and Sally A. Miller Growers ...

  4. Using °Brix as an Indicator of Vegetable Quality: Linking Measured Values to Crop Management

    https://ohioline.osu.edu/factsheet/HYG-1651

    HYG-1651 Agriculture and Natural Resources 01/18/2013 Matthew D. Kleinhenz and Natalie R. ... Four fact sheets have been prepared to guide vegetable farmers, buyers, and handlers in using °Brix as ... an indicator of crop quality. This Linking fact sheet provides reference information on ...

  5. Making and Preserving Sauerkraut

    https://ohioline.osu.edu/factsheet/hyg-5364

    HYG-5364 Family and Consumer Sciences 12/14/2017 Treva Williams, Extension Educator, Family and ...

  6. Vitamin C

    https://ohioline.osu.edu/factsheet/HYG-5552

    HYG-5552 Family and Consumer Sciences 02/27/2015 Updated and revised by: Bridgette Kidd, MPH, RD, ... This fact sheet is one in a series containing information to help you select foods that provide ... Office, 2010. U.S. Department of Health and Human Services, National Institutes of Health. Vitamin C Fact ...

  7. Infused Water with Ohio Local Foods

    https://ohioline.osu.edu/factsheet/hyg-5363

    HYG-5363 Family and Consumer Sciences 11/07/2017 Patrice Powers-Barker, Extension Educator, Family ...

  8. Canning Meat, Poultry and Game

    https://ohioline.osu.edu/factsheet/HYG-5330

    HYG-5330 Family and Consumer Sciences 05/28/2015 Revised by: Linnette Goard, Field Specialist, ... right. If this is your first time canning, it is suggested that you read the OSU Extension fact sheet ...

  9. Food Preservation: Salsa—From Garden to Table

    https://ohioline.osu.edu/factsheet/HYG-5339

    HYG-5339 Family and Consumer Sciences 05/28/2015 Lisa Barlage, Extension Educator, Family and ...

  10. Food Preservation: Freezing Fruits

    https://ohioline.osu.edu/factsheet/HYG-5349

    HYG-5349 Family and Consumer Sciences 05/28/2015 Revised by: Bridgette Kidd, MPH, RD, former ...

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