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  1. Vibrio species: Foodborne Illness and Seafood

    https://ohioline.osu.edu/factsheet/HYG-5575-11

    handling raw foods. First, wet your hands. Add soap to your hands. Rub both sides for at least 20 seconds. ...

  2. Geauga County’s Forest Economy

    https://ohioline.osu.edu/factsheet/F-93

    and Hunting 808 $18,000,269 $20,776,609 $55,870,502 111998 Non-timber Forest Products Production ...

  3. Pharaoh Ant

    https://ohioline.osu.edu/factsheet/HYG-2136-10

    directions for the specific pesticide being used. Due to constantly changing labels and product registration ...

  4. Using °Brix as an Indicator of Vegetable Quality: Instructions for Measuring °Brix in Cucumber, Leafy Greens, Sweet Corn, Tomato and Watermelon

    https://ohioline.osu.edu/factsheet/hyg-1653

    vulgaris S.). J. Food Qual. 20:547–557. Park, S. W., L. J. Won, K. Y. Cheol, K. K. Yong, H.J. Heun, L.M. ...

  5. Don't Clash Over Cash

    https://ohioline.osu.edu/factsheet/HYG-5208

    expenditures. Decide amounts each person can spend without reporting to anyone. It might be $5, $20, $50, or ...

  6. Earwigs

    https://ohioline.osu.edu/factsheet/HYG-2068

    ground, under logs, or under stones. Usually, 20 to 50 smooth, oval, pearly-white or cream-colored eggs ...

  7. Use of a Brown Mid-Rib Sorghum x Sudangrass Hybrid in a Small Ruminant Parasite Control Program

    https://ohioline.osu.edu/factsheet/VME-30

    VME-30 Veterinary Preventive Medicine 06/20/2012 Rory Lewandowski, MS, Extension Educator, ... 1519 8.5 62.0 37.6 56.2 Knox 7-23 1856 17.0 58.0 33.9 53.1 Wayne 7-29 3803 20.1 56.0 32.1 58.6 9-1 2102 ...

  8. Summary of Hydraulic Fracturing in Ohio

    https://ohioline.osu.edu/factsheet/SOGD-DEV1

    ems.psu.edu/~elsworth/courses/egee580/2011/Final%20Reports/fishbone_report.pdf. Weinstein, A. L. and Mark D. Partridge. The Economic Value of Shale Natural Gas in Ohio. Columbus, ...

  9. Storing Lignocellulosic Biomass for Bio-Refining Industry

    https://ohioline.osu.edu/factsheet/AEX-651.1-11

    storage, the stover is typically harvested and baled at 20% to 25% moisture. The most common practice is to ...

  10. Forest Products Terminology

    https://ohioline.osu.edu/factsheet/F-85

    are cut in even foot increments from 8 ft. to 20 ft. (i.e. 8, 10, 12 ft., etc., plus several inches of ... least 20%, and the ambient temperature is warm enough to support and sustain life (optimally in the ... in hardwoods and 20–32% in softwoods. Honeycomb —a kiln-drying defect in which fiber separations ...

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