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  1. Econometrics in Development

    https://aede.osu.edu/courses/aedecon-8402

    non-classical measurement error. Prereq: 7140, Econ 8714, and 8732; or permission of instructor. Graduate 2.0 ...

  2. Selecting, Storing, and Serving Ohio Apples

    https://ohioline.osu.edu/factsheet/HYG-5507

    Cholesterol 0 mg; Sodium 290 mg; Total Carbohydrate 20 g; Dietary Fiber 3 g; Sugar 15 g; Protein 2 g; Vitamin ... health.gov/sites/default/files/2019-09/2015-2020_Dietary_Guidelines.pdf. Richard Jauron, “Harvesting and Storing Apples,” Horticulture and Home Pest News (blog), Iowa ...

  3. Selecting, Storing, and Serving Ohio Greens

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

    Collard/Dandelion Greens 10–20 minutes Turnip Greens 10–30 minutes Any greens: Add to smoothies for a nutritional ...

  4. Diversity in the Workplace: Challenges and Opportunities

    https://aede.osu.edu/courses/aedecon-2400

    Undergraduate 3.0 AEDE 2400.01 AU20 Virtual Parkman Final.pdf Spring 2021 Anna W. Parkman In Person Columbus ...

  5. Frontiers of Agricultural and Food System Economics

    https://aede.osu.edu/courses/aedecon-8203

    Prereq: 7140, Econ 8714, and 8732; or permission of instructor. Graduate 2.0 Zoë Plakias Distance Learning ...

  6. Selecting, Storing, and Serving Ohio Squash and Pumpkin

    https://ohioline.osu.edu/factsheet/hyg-5530

    green. Sizes ranges from 10 to 20 pounds. Yield Due to many variables such as moisture content, size, and ... pounds 1 bushel winter squash = 16–20 quarts canned Nutrition The Dietary Guidelines for Americans ...

  7. Selecting, Storing and Serving Ohio Carrots

    https://ohioline.osu.edu/factsheet/hyg-5514

    (without tops) = 50 pounds 1 bushel of carrots = 16–20 quarts, canned 1 quart = 2½–3 pounds Nutrition The ...

  8. Selecting, Storing, and Serving Ohio Peppers

    https://ohioline.osu.edu/factsheet/hyg-5528

    Stuffed Pepper Soup Yield: 10 servings Time: Approximately 1 hour and 20 minutes Ingredients 2 lbs. lean ... for 15 to 20 minutes. Add water if needed for desired consistency. Nutrient analysis per serving: ...

  9. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    Institute  Yield: 2 servings Time: 15–20 minutes Ingredients ⅓ to ½ cup dried tart cherries 2 boneless pork ...

  10. Selecting, Storing, and Serving Ohio Cabbage

    https://ohioline.osu.edu/factsheet/hyg-5513

    are approximations. 1 bag or crate = 50 pounds. 1 bushel = about 32 pounds. 50 pounds = 16–20 quarts. ...

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