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    University of Florida Potato Variety Spotlight: Red LaSoda by Lincoln Zotarelli, Doug Gergela, Chad M. Hutchinson, David Dinkins, Edsel Redden

    Published 2013-11-01
    “…Written by Lincoln Zotarelli, Doug Gergela, Chad M. Hutchinson, David Dinkins, and Edsel Redden, and published by the UF Department of Horticultural Sciences, August 2013. http://edis.ifas.ufl.edu/hs323  …”
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    University of Florida Potato Variety Spot Light: Red LaSoda by Chad M. Hutchinson, Doug Gergela, Tom Donovan, David Dinkins, Edsel Redden

    Published 2007-03-01
    “…HS-1078, a 5-page illustrated highlight sheet by Chad M. Hutchinson, Doug Gergela, Tom Donovan, David Dinkins and Edsel Redden, summarizes production and quality results for Red LaSoda potatoes from the Red-Skinned, Fresh-Market university trials conducted over the past eight seasons. …”
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  13. 173

    University of Florida Potato Variety Spotlight: Red LaSoda by Lincoln Zotarelli, Doug Gergela, Chad M. Hutchinson, David Dinkins, Edsel Redden

    Published 2013-11-01
    “…Written by Lincoln Zotarelli, Doug Gergela, Chad M. Hutchinson, David Dinkins, and Edsel Redden, and published by the UF Department of Horticultural Sciences, August 2013. http://edis.ifas.ufl.edu/hs323  …”
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  14. 174

    University of Florida Potato Variety Spot Light: Red LaSoda by Chad M. Hutchinson, Doug Gergela, Tom Donovan, David Dinkins, Edsel Redden

    Published 2007-03-01
    “…HS-1078, a 5-page illustrated highlight sheet by Chad M. Hutchinson, Doug Gergela, Tom Donovan, David Dinkins and Edsel Redden, summarizes production and quality results for Red LaSoda potatoes from the Red-Skinned, Fresh-Market university trials conducted over the past eight seasons. …”
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    Article
  15. 175

    Wild Game: Further Processing of Wild Game Meat by Jason M. Scheffler, Chad Carr, Michael Fioretto, Jennifer G. Bearden, Halie Corbitt

    Published 2022-05-01
    “…Written by Jason M. Scheffler, Chad Carr, Michael Fioretto, Jennifer G. Bearden, and Halie Corbitt, and published by the UF/IFAS Department of Family, Youth and Community Sciences, May 2022. …”
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    Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, João Neto

    Published 2015-11-01
    “…The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. Written by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto, and published by the UF Department of Animal Sciences, September 2015. …”
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