Site

Search results

  1. Elizabeth Schwab

    https://fabe.osu.edu/our-people/elizabeth-schwab

    University, Environmental Science Farmer perceptions Agricultural land management Water quality Soil health ... brief Presentation Data schwab.175@osu.edu B.S., Iowa State University, Agronomy (specialization in Soil ...

  2. Advanced Applied Econometrics

    https://aede.osu.edu/courses/aedecon-8102

    essential for PhD level applied research. We will focus on the applied econometrics, reading, writing and ... problem-solving skills necessary for you to begin to do your own research. Prereq: 7140, Econ 8714, and 8732; or ...

  3. Selecting, Storing and Serving Ohio Carrots

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

    other nutrients including fiber. One cup of cooked carrots has only 45 calories. Storage Remove the ... and even in desserts. Overcooking carrots results in a loss of nutrients and flavor. Wash carrots ... is nutrient-rich. When washing large amounts of carrots, lift them from the water to prevent ...

  4. Dr. Benjamin M. Bohrer

    https://ansci.osu.edu/our-people/dr-benjamin-m-bohrer

    University of Guelph in Ontario, Canada. Research Interests: The Bohrer research group focuses on several ... research themes within the meat science and muscle biology discipline. Current and past research themes ... evaluation of further processed meat products Nutrient density and nutritional quality of protein foods ...

  5. Selecting, Storing, and Serving Ohio Potatoes

    https://ohioline.osu.edu/factsheet/hyg-5529

    Serving  Leaving skin on potatoes during cooking is an excellent way to conserve their nutrients (unless ... peeler. Keep peelings as thin as possible, since some of the potato’s nutrients are found close to the ... skin. Potatoes retain nutrients better if cooked whole. However, they may be halved, sliced, or diced if ...

  6. Selecting, Storing, and Serving Ohio Pears

    https://ohioline.osu.edu/factsheet/HYG-5526

    For example, the Bartlett pear is green when unripe and yellow when ripe. Research the color the ...

  7. Diversity in the Workplace: Challenges and Opportunities

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

    to explore contemporary organizational strategies for managing workplace diversity while working to ...

  8. Phytotechnology and Phytoremediation

    https://fabe.osu.edu/courses/fabeng-5520

    treating polluted soil and water. Traditional methods as well as new trends and current research in ...

  9. Selecting, Storing, and Serving Ohio Strawberries

    https://ohioline.osu.edu/factsheet/HYG-5531

    the most popular small fruits to grow in home gardens. Some varieties, if managed well, may produce ... is molded, mold spores will have traveled throughout the entire package. Research has linked mold to ...

  10. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    before storing. Wash onions just before serving. Remove outer layers that may hold soil. Wash onions ...

Pages