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  1. Selecting, Storing, and Serving Ohio Greens

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

      eatright.org/food/planning-and-prep/cooking-tips-and-trends/culinary-lingo. Enloe, Autumn, “The 13 Healthiest Leafy Green Vegetables,” healthline, July 1, 2018 ... greens. Proper handling and washing of greens is essential to ensure food safety. Washing greens before ... Vegetables, HYG-5347 References Ellis, Esther, “Culinary Lingo,” eat right, July 14, 2020, ...

  2. Improving Biomass Properties via Densification and Upgrading

    https://ohioline.osu.edu/factsheet/fabe-6605

    such as those in Figure 5, and typically range in size from 3 to 80 mm (0.1–3.0 in.) (veic 2021). Other ... 3-80 (0.1-3.2) Wood chips [5, 10]* 220-265 (13.7-16.5) 2,693- 3,244 (72.3-87) 3-80 (0.1-3.2) Ground particles ... between briquettes and pellets?. Accessed July 26, 2021.   cfnielsen.com/faq/briquettes-versus-pellets. ...

  3. Utilizing Secondary Data for Business Retention and Expansion Planning and Reporting

    https://ohioline.osu.edu/factsheet/cdfs-1580

    Administration. clustermapping.us/content/cluster-mapping-methodology. Zimmerman, Julie, and Daniel Kahl. 2018 ... Census (census.gov/programs-surveys/decennial-census/data.html) (Zimmerman and Kahl 2018).  Ohio ... 2018). Unemployment rates, rankings, and trends for Ohio’s counties are available monthly through the ...

  4. Balasubramaniam receives 2021 IFT Achievement Award

    https://fst.osu.edu/news/balasubramaniam-receives-2021-ift-achievement-award

    all sectors of the food system, developing innovative food safety programs for constituents in ... in food safety in the Department of Food Science and Agricultural Chemistry at McGill University. His ... research focuses on food safety and food microbiology. Lu’s lab develops innovative and rapid sensing, ...

  5. Selecting, Storing, and Serving Ohio Onions

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

    HYG-5524 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... of Agriculture (website), accessed July 29, 2021. fdc.nal.usda.gov. National Center for Home Food ... Preservation. n.d. University of Georgia, College of Family and Consumer Sciences (website). Accessed July 29, ...

  6. Selecting, Storing, and Serving Ohio Cabbage

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

    which is 1/3 of the daily requirement. Cabbage is a fair source of thiamin, riboflavin, fiber, and ... Freezing Vegetables, HYG-5333 Resources Kelly, Tammy, and Jennifer Stroud. 2018. “Cabbage, Quick and Easy ... lenoir.ces.ncsu.edu/2018/06/cabbage-quick-and-easy-healthy-dinners-and-sides. National Center for Home Food Preservation. n.d. University of Georgia, College of Family and ...

  7. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    HYG-5525 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... Specialist, Family and Consumer Sciences, Ohio State University Extension Revised 2010: Julie Kennel Shertzer, ... References FoodData Central. n.d. U.S. Department of Agriculture (website), accessed July 29, 2021. ...

  8. Selecting, Storing and Serving Ohio Carrots

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

    a variety of colors from white to yellow to purple. Carrots are harvested in Ohio from July through ... Tammy, and Jennifer Stroud. 2018. “Carrots, Not Just for the Bunnies.” Lenoir County Center, North ... Carolina State Extension. lenoir.ces.ncsu.edu/2018/04/carrots-not-just-for-the-bunnies. National Center for ...

  9. Wilbur A. Gould Food Industries Center tour

    https://fst.osu.edu/about-us/multimedia/wilbur-gould-food-industries-center-tour

    virtual tour of the CFAES Food Industries Center. Filmed in July 2021. ...

  10. July 2021 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/july-2021-highlights

    roundtables: “Strengthening Food Safety Risk Management on the African Continent through International ... staff attended the Virtual XI International Congress of Biochemical Engineering-Mexico on June 30 – July ... Food Industries Center’s virtual Dairy Pasteurization Workshop on July 13 – 15. The 2.5-day training ...

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