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  1. Stephen Obol Opiyo, PhD

    https://plantpath.osu.edu/our-people/stephen-obol-opiyo-phd

    et al [Opiyo, S. O] (2019). Genetic diversity among tropical provitamin a maize inbred lines and ...

  2. What You Need to Know About Animal Processing on the Farm in Ohio

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/what-you-need-know-about-animal-processing-farm

    recommended to lead this practice. Someone who is very experienced, skilled in this line of work, and fully ... examine the carcass to ensure that the meat is safe for consumption.  An on-line document that offers some ... 40°F. Keep in mind that bacteria associated with this line of work can replicate/grow best between 40°F ...

  3. Talking Points: COVID-19’s Effect on the Meat Supply

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/talking-points-covid-19%E2%80%99s-effect-meat-supply

    sent to fulfil the duties; even inspectors that have been promoted from day-to-day line inspection are ...

  4. Laurence (Larry) V. Madden

    https://plantpath.osu.edu/our-people/laurence-larry-v-madden

    variation in relation to environment. Plant Health Progress (on-line journal). ...

  5. Anna Conrad

    https://plantpath.osu.edu/our-people/anna-conrad

    and Bonello, P. Thousand cankers disease > Ohioline Fact Sheet HYG-3313-13 Conrad, A.O., and ...

  6. Ye Xia

    https://plantpath.osu.edu/our-people/ye-xia

    establishment of pathogen base-line sensitivity to kresoxim-methyl. ACTA Phytopathologica Sinica, S1: 74-78. Ye ... Xia, Yilin Zhou, Xiayu Duan, Xuemin Liu (2004). The base-line sensitivity of Blumeria graminis f.sp ...

  7. 2017

    https://plantpath.osu.edu/research/publications-current/2017

    Ralstonia solanacearum infection dynamics in resistant and susceptible pepper lines using bioluminescence ... Registration of Wyandot x PI 567301B soybean recombinant inbred line population. J. of Plant Registrations ...

  8. Sally A. Miller

    https://plantpath.osu.edu/our-people/sally-miller

    dynamics in resistant and susceptible pepper lines using bioluminescence imaging.  Plant Dis. 101:272-278. ...

  9. HACCP

    https://meatsci.osu.edu/programs/food-safety/resources/haccp

    Overview for line employees Mary Kay Folk, Lynn Knipe   HACCP Consultants     Hazard Analysis Revisited ...

  10. Courses

    https://meatsci.osu.edu/programs/processing/courses

    title. On-Line Meat Processing Courses Two on-line courses that focus on ingredients, processing methods, ...

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