The final step to profitable alfalfa production is to set goals for forage quality and use the appropriate harvest techniques to minimize field losses and maximize tonnage of high quality forage. This recognizes that high quality forage is profitable to animals that can use the quality but that tradeoffs exist between forage quality, yield, and stand life.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
First described as a pathogen in the late 1920's, it was not until the early 1980's that Listeria monocytogenes emerged as a food-borne pathogen. These hardy, nonspore-forming bacteria are capable of growing over a temperature range of 1-45o C (34-113o F), growing best at 30-37o C (86-99o F); a pH range of 5.5-9 preferring a slightly alkaline condition; and can survive salt concentrations up to 25%!READ MORE
Evidence of rancidity in fats and oils can be evaluated by the detection of peroxide. The Peroxide value analysis is the most widely used.READ MORE
Nitrate in plants are usually converted to proteins, amino acids and other compounds. However some stresses to the plant can cause toxic levels of nitrates.READ MORE