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Turkey Center
https://ansci.osu.edu/about-us/facilities/animal-units/turkey-center
The Turkey Center on Gossard Road is home to many genetic lines of fowl used in a variety of ... research trials. The turkey genetic lines began in the 1950s and have been maintained for more than 40 ... years. The lines include those selected for high body weight, egg production, and randombred controls. ...
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DUE: New 4-H Accross County Line Requests
https://greene.osu.edu/events/due-new-4-h-accross-county-line-requests
Click here to access the accross county line form. ...
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On-farm tests show a higher production, growth rate and survival of improved perch
parameters of selected yellow perch lines as compared to fish from local brood stock at commercial densities ... in ponds. 3 rd generation of selected yellow perch lines from OCARD were used for the tests. This is ...
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OAA Annual Conference * Jan. 31- Feb. 1, 2015
https://southcenters.osu.edu/events/oaa-annual-conference-jan-31-feb-1-2015-0
session on aquaponics. To register on line, go to https://regonline.com/oaaconf or print a registration ... form and mail in your check made payable to the OAA. On-line Registration Location Overnight ...
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On-farm tests show a higher production, growth rate and survival of improved perch
https://southcenters.osu.edu/node/1271
yellow perch lines as compared to fish from local brood stock at commercial densities in ponds. 3 rd ... generation of selected yellow perch lines from OCARD were used for the tests. This is an important step for ...
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HACCP
https://meatsci.osu.edu/programs/food-safety/resources/haccp
Year Title Author 2020 On-Line HACCP Resources Lynn Knipe Responding to an NR Lynn Knipe In ... You Knipe 2000 HACCP Plan Implementation and Record Management Video Knipe HACCP Overview for line ...
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Customer Service Representative Witmer's Field and Grain
Front Counter Promote & Develop Product Line, Show Feeds & New Pellet Line Coordinate all ...
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Staff Contact When Working Remotely
https://gallia.osu.edu/news/staff-working-remotely-till-jan-15-2021
Please call the direct line for staff as follows: Jeff Moore- 740-794-6002 Tracy Winters- ...
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Courses
https://meatsci.osu.edu/programs/processing/courses
Knipe at Knipe.1@osu.edu. On-Line Meat Processing Courses Two on-line courses that focus on ...
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Introductory HACCP Training
https://meatsci.osu.edu/events/introductory-haccp-training-0
Click here for HACCP Training brochure. Click here for preliminary agenda. Click here for on-line ...