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  1. Recently Published

    https://ansci.osu.edu/newsletter/monthly-roundup/march-2015/recently-published

    176:88-97. McCutcheon JS, Morton LW, Zerby HN, Loerch SC, Miller L, Fluharty FL. 2015. Ohio livestock ...

  2. Chow Line: Are You Eating Out for Valentine’s Day?

    https://fst.osu.edu/news/chow-line-are-you-eating-out-valentine%E2%80%99s-day

    can I know if the place I take my sweetie this year for Valentine’s Day won’t make us sick later? Good ... this isn’t possible, consider leaving the leftovers behind. One more thing to take note of: in addition ...

  3. Animal Science Intangibles Course

    https://ansci.osu.edu/newsletter/student-newsletter/december-5-2016-november-27-2016-november-20-2016-happy-16

    to best prepare yourself to be successful?  Consider taking the 1 credit hour ANIM SCI 2700 course ...

  4. Multi Scholar Program Promotes Meat Science and Helps Puerto Rico

    https://ansci.osu.edu/news/multi-scholar-program-promotes-meat-science-and-helps-puerto-rico

    filing a void, and to connect the dots from livestock practices to meat products and meat quality. I hope ...

  5. Autumn 2015 Dean's List

    https://ansci.osu.edu/news/autumn-2015-deans-list

    Antoinette Metzler Jan Miedema Elizabeth Miller Maria Minocchi Rebecca Mitchell Grant Neilley Rachel Nelson ...

  6. Conversations on the Future of Extension

    https://gallia.osu.edu/news/conversations-future-extension

    Extension as well as the role the organization should play in shaping and positively impacting Ohio and Ohio ...

  7. Buckeye Royal Showmanship Club

    https://ansci.osu.edu/newsletter/student-newsletter/october-3-2016-september-26-2016-september-19-2016/buckeye-royal

    take place on Sunday, October 9th at 2 PM.   ...

  8. Student Participants and Visitors Enjoy the Processed Meats Product Show

    https://ansci.osu.edu/newsletter/alumni-newsletter/alumni-newsletter-autumn-2017/student-participants-and-visitors-enjoy

    a processor must take in order make a processed meat product as well as the chemistry behind what makes the ...

  9. Department and Ohio Pork Council Host 'Pork 509'

    https://ansci.osu.edu/news/department-and-ohio-pork-council-host-pork-509

    techniques for ac hieving objective quality measurements. “We really want to find ways to take the human ...

  10. Student Participants and Visitors Enjoy the Processed Meats Product Show

    https://ansci.osu.edu/news/student-participants-and-visitors-enjoy-processed-meats-product-show

    take in order make a processed meat product as well as the chemistry behind what makes the product ...

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