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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
    “…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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    Reconociendo las Serpientes Venenosas de Florida by Steve A. Johnson, Martin B. Main, Alejandra Areingdale, Miguel Acevedo, Armando Ubeda

    Published 2022-06-01
    “…This is a Spanish language translation of the February 2020 version of:  Johnson, Steve A., and Martin B. Main. 2005. “Recognizing Florida’s Venomous Snakes: WEC 202/UW229, 9/2005”. …”
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    The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs by B. G. Sapp, Dwain D. Johnson, Larry E. Eubanks, Joel H. Brendemuhl

    Published 2008-07-01
    “… AN202, a 5-page report by B. G. Sapp, D. D. Johnson, L. E. Eubanks, and J. H. Brendemuhl, presents the results of a study to ascertain if de-boning and vacuum packaging of fresh hams for frozen storage had any effect on the processing qualities and oxidative rancidity of the cured ham as compared to the traditional method of freezing and storing of fresh bone-in hams. …”
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    Florida H2OSAV Insights: Home Water Use in Orange County by Nick Taylor, Kaitlin Olander Robb Price, Bradley Spatz, Parker Johnson, Pierce Jones

    Published 2021-08-01
    “…Written by Nick Taylor, Kaitlin Olander Robb Price, Bradley Spatz, Parker Johnson, and Pierce Jones, and published by the UF/IFAS Department of Agricultural and Biological Engineering, June 2021. …”
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