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  1. Chow Line: Eggs make frozen custard smoother (for 7/27/08)

    https://news-archive.cfaes.ohio-state.edu/news-release/chow-line-eggs-make-frozen-custard-smoother-72708-0

    filipic.3@cfaes.osu.edu. Editor: This column was reviewed by Jim Harper, professor of food science and technology, the ...

  2. Communiqué August 16, 2012

    https://extension.osu.edu/about/communique/2012-08-16

    speakers and offering additional networking opportunities. The EPN will strengthen SENR's support of ...

  3. Animal Check-in Form and Ribbon Request

    https://medina.osu.edu/node/486

    Due:  July 10 in order to get your supplies   Form to be filed with Extension office ...

  4. Griffin Bates Master's Oral Exam

    https://fabe.osu.edu/node/3736

    219 Video conference Monday, August 17, 2015- 2:00pm to 4:00pm ...

  5. Griffin Master's Oral Exam

    https://fabe.osu.edu/node/3735

    Room 100 (Wooster) Monday, August 17, 2015- 2:00pm to 4:00pm ...

  6. C.O.R.N. Newsletter 2013-26

    https://agcrops.osu.edu/newsletters/2013/26

    pod and beginning seed development stages, we need to turn our attention to possible problems with ...

  7. New 4-H Center Going 'Green'

    https://news-archive.cfaes.ohio-state.edu/news-release/new-4-h-center-going-green

    responsibility," said Bobby Moser, dean of the College of Food, Agricultural, and Environmental Sciences and vice ...

  8. Viburnum Chewer Makes Its Way Into Ohio

    https://news-archive.cfaes.ohio-state.edu/news-release/viburnum-chewer-makes-its-way-ohio

    Food, Agricultural, and Environmental Sciences. Mauricio Espinoza Dan Herms vlb-larva.jpg ...

  9. C.O.R.N. Newsletter 2010-14

    https://agcrops.osu.edu/newsletters/2010/14

    populations in northern Ohio.  The question that is being asked is how long the flag leaf needs protection, ...

  10. Lot Identification of the Products that You Produce

    https://meatsci.osu.edu/node/84

    date of processing and quantity of each lot need to be recorded. Note that actual date, and Julian date ...

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