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Late Blight Got Your Tomatoes/Potatoes? Learn about Symptoms, Management
Following the confirmation of late blight at an Ohio garden center on June 25 and last weekââ¬â¢s wet, ...
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Follow Label When Using Feed Additive on Show Pigs
Ohio Department of Agriculture rescinded Ohio Administrative Code Section 901-19-20 of the Tampering ...
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C.O.R.N. Newsletter 2004-19
https://agcrops.osu.edu/newsletters/2004/19
June 22, 2004- June 28, 2004 Greg LaBarge In This Issue: Ear Formation Well Underway In Early Planted Corn Use Appropriate Herbicide Rates Based On Weed Sizes Wheat Harvest And Head Scab Issues Saving Wheat Seed For Planting In The Fall Nutrient Managemen ...
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C.O.R.N. Newsletter 2010-19
https://agcrops.osu.edu/newsletters/2010/19
June 29, 2010- July 6, 2010 Jon Rausch In This Issue: Q and A: Vomitoxin, Health, and Safety Dust Mask Protection from Wheat Dust Western Bean Cutworm Catches Increasing Rapidly Soybean Aphid Update Flooding damage vs the root rotters "Green Snap&quo ...
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C.O.R.N. Newsletter 2005-37
https://agcrops.osu.edu/newsletters/2005/37
root lodging in July but show little or no evidence of root lodging at harvest maturity in September ...
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C.O.R.N. Newsletter 2011-33
https://agcrops.osu.edu/newsletters/2011/33
September 27, 2011- October 3, 2011 Justin Petrosino In This Issue: Weather Update Soil Compaction ...
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C.O.R.N. Newsletter 2009-19
https://agcrops.osu.edu/newsletters/2009/19
June 23, 2009- June 30, 2009 Jonah T. Johnson In This Issue: Applying Urea as a “Sidedress” for Corn Scouting for late-season postemergence treatments in soybeans Corn growth “exploding” in many Ohio fields Concerns about corn injury from residual herbici ...
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Get the Benefits of Cover Crops at Conservation Tillage and Technology Conference
6:35 p.m., and a special pre-conference program on Feb. 25, called The Science of Cover Crop Benefits. ...
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CTTC Record Crowd Looking to Conservation Practices for On-Farm Savings
Districts, USDA Farm Service Agency and Ohio No-Till Council. The next conference will be held Feb. 25 ...
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SECTIONED AND FORMED MEAT PRODUCTS
https://meatsci.osu.edu/node/95
observed to be enhanced by chilling the pieces of cured meat to as low as 25 degrees F, (-3 degrees C) then ... a final product containing 2 to 2.5 percent salt (NaCl) and 0.3 percent alkaline phosphates. A mixture of ... products. Pumping over 25 percent of green weight increases cook loss and decreases bind strength. Hams ...