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  1. Food Preservation: Freezing Basics

    https://ohioline.osu.edu/factsheet/hyg-5341

    the exception of produce with a high water content, cream-based items, and cooked starchy foods such ... packed properly to protect their flavor, color, moisture content, and nutritive value. Select packaging ...

  2. Double-Cropping Soybean Following Small Grains

    https://ohioline.osu.edu/factsheet/agf-103

    when grain moisture is 18% to 20%. Wheat grain is sometimes accepted at a higher moisture content. If ...

  3. Using °Brix as an Indicator of Vegetable Quality: A Summary of the Measurement Method

    https://ohioline.osu.edu/factsheet/HYG-1652

    Kleinhenz, Department of Horticulture and Crop Science, The Ohio State University, Ohio Agricultural Research ... than an indication of the soluble solids content—and potential sweetness—of fruit and vegetable ... reliable estimates of overall crop soluble solids contents. Single leaf or fruit samples also require less ...

  4. Calcium

    https://ohioline.osu.edu/factsheet/hyg-5506

    language when advertising calcium and other mineral content: If a food product advertises “high,” “rich ... (10. Appendix B: Additional Requirements for Nutrient Content Claims).  U.S. Department of Health and ...

  5. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    many variables such as moisture content, size, and variety, it is difficult to give specific ...

  6. RHDV2: What Rabbit Owners Need to Know

    https://ohioline.osu.edu/factsheet/4h-54

    content/uploads/2020/05/rhdlettertoarba5.14.20.pdf Ag Crops and Livestock rabbits rhd small animals bio-security 4-H Youth Development ...

  7. After You Say “I Do”: Adjusting to Marriage

    https://ohioline.osu.edu/factsheet/FLM-FS-2-01-R10

    scottbarrykaufman.com/wp-content/uploads/2015/02/Driver-and-Gottman-2004.pdf. Eshleman, J. R. (1991). The Family: An Introduction (6th ed.). Allyn and Bacon Publishing. ...

  8. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    content, size, and variety, it is difficult to give specific recommendations. The recommendations below are ...

  9. Determining Grape Maturity and Fruit Sampling

    https://ohioline.osu.edu/factsheet/HYG-1436

    parameters are reached since, once picked, grapes do not improve in flavor, color or sugar content. On the ... "industry standards" are sugar and acid contents, and pH. Flavor and aroma compounds are laborious and ... Sugar Content: A large proportion of the soluble solids in grape juice are sugars. Glucose and fructose ...

  10. Soil Carbon Sequestration—Fundamentals

    https://ohioline.osu.edu/factsheet/AEX-510

    with a longer and drier growing season. The soil organic matter content may decline, increasing risks ...

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