New Jersey Agricultural Experiment Station

CDC. 2001. Pesticide applications and field posting. New Jersey Agricultural Experiment Station. Center for Disease Control. Http //search.cdc.gov/search97cgi/s...xt=methvl-Fparathion Sortfield=Score. January 17, 2001. 

This work was supported by the New Jersey Agriculture Experiment Station (K-01111-04-90) as well as the U.S. Department of Energy. 

New Jersey Agricultural Experiment Station Publication Number F-01112-01-86 supported by State and U. S. Hatch Act Funds. 

Rutgers University and New Jersey Agricultural Experiment Station, New Brunswick,... 

Department of Food Science, New Jersey Agricultural Experiment Station, Cook College, Rutgers University, New Brunswick, NJ 08903 horticultural Crops Quality Laboratory, U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Beltsville, MD 20705... 

This research was supported in part by grants from the U.S. Department of Agriculture (87-CRCR-1-2414), the Charles and Johanna Busch Foundation, and the New Jersey Agricultural Experiment Station with State and Hatch Act funds. New Jersey Agricultural Experiment Station, Publication No. F-10546-1-88. We thank Mrs. Marianne Bianco for assisting with manuscript preparation. 

Specifications. The New Jersey Agricultural Experiment Station has prepared specifications for mosquito larvicides as a result of experiments conducted by Gins-burg (19). 

Jobbins 26) of the New Jersey Agricultural Experiment Station, has suggested the need for a list of adjuvants and the quantities to be used in oil sprays to be applied from aircraft that will permit control of particle size on the ground under various temperature conditions. He would also like to include in oil specifications some reference to their natural spreading coefficients when they are applied on clear water. 

We thank the New Jersey Agricultural Experiment Station and Cook College for their support and the New Use Agriculture and Natural Plant Products Program. We also acknowledge support from the National Council for Scientific and Technical Research from Argentina (CONICET). 

New Jersey Agricultural Experiment Station Publication No. D-10205-6-88 supported by State Funds and Regional Project NE-116. We thank Mrs. Joan B. Shumsky for her secretarial help. 

This is publication No. D-10100-24-88 of the New Jersey Agricultural Experiment Station, supported by State funds and U. S. Hatch Act funds. The authors are grateful to Robert Trenkle and IFF for technical support in spectrometric analyses, and to Bristol-Myers USONG for their support in preparation of the manuscript. 

The research on which this report is based, was financed in part by the United States Department of the Interior as authorized by the Water Research and Development Act of 1978, (P.L. 95-467) and the New Jersey Agricultural Experiment Station, Publication No. D-27528-2-85, supported by State funds. 

Received June 12, 1970. This is a paper of the Journal Series, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, Department of Environmental Sciences, New Brunswick, N. J. 08903. 

Great thanks are extended to Tsen-Chien Lee for supplying the fresh Shiitake mushroom and Timothy J. Pelura for reviewing the manuscript. Chu-Chin Chen is supported by the Council of Agriculture, Republic of China. New Jersey Agricultural Experiment Station, Publication No. D-10205-1-86 supported by State Funds and Hatch Regional Fund NE-116... 

I thank C. W. Holyoke, Jr., J. G. Hollingshaus, I. M. McDougall, and W. K. Moberg for discussions and helpful comments. This is New Jersey Agricultural Experiment Station Publication No. D-08111-32-88, supported by state funds and U. S. Hatch Act funds. 

It has been determined at the New Jersey Agricultural Experiment Station, that 1.5% to. 8% of the nutrients in the dough are split up and lost by the action of microorganisms of which yeast is the most active during the preparation of the bread for the oven. During the fermentation of bread dougji the loss in weight of bread constituents is due to a complexity of causes of which the most important are the action of yeast, the action of bacteria, and the action of enzymes. 

We acknowledge the Center for Advanced Food Technology (CAFT) mass. spectrometry facility for providing instrumentation support. CAFT is an initiative of the New Jer.sey Commission on Science and Technology. This is New Jersey Agricultural Experiment Station (NJAES) publication ffi-10570-i-96. 

The author gratefully acknowledges the work of Dr Elaine M. Fukuda, CAFT, Rutgers University and Dr Janet M l>eihl, Nabisco, Inc. This is New Jersey Agricultural Experiment Station Publication D10570-96-2. 

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