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Books on the topic 'Forage harvester'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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1

F, Vallentine John, ed. Harvested forages. San Diego, Calif: Academic Press, 1999.

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2

Moore, Kenneth J., and Michael A. Peterson, eds. Post-Harvest Physiology and Preservation of Forages. Madison, WI, USA: Crop Science Society of America and American Society of Agronomy, 1995. http://dx.doi.org/10.2135/cssaspecpub22.

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3

Manske, Llewellyn L. Increasing value captured from the land natural resources: An evaluation of pasture forage and harvested forage management strategies for each range cow production period. Dickinson, N.D: North Dakota State University, Dickinson Research Extension Center, 2007.

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4

Manske, Llewellyn L. Increasing value captured from the land natural resources: An evaluation of pasture forage and harvested forage management strategies for each range cow production period. Dickinson, N.D: North Dakota State University, Dickinson Research Extension Center, 2007.

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5

Manske, Llewellyn L. Evaluation and development of twelve-month pasture and harvested forage management strategies for range cows based on capture of new wealth from the land natural resources. 2nd ed. Dickinson, N.D: North Dakota State University, Dickinson Research Extension Center, 2008.

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6

Manske, Llewellyn L. Evaluation and development of twelve-month pasture and harvested forage management strategies for range cows based on capture of new wealth from the land natural resources. 2nd ed. Dickinson, N.D: North Dakota State University, Dickinson Research Extension Center, 2008.

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7

Manske, Llewellyn L. Evaluation and development of twelve-month pasture and harvested forage management strategies for range cows based on capture of new wealth from the land natural resources. 2nd ed. Dickinson, N.D: North Dakota State University, Dickinson Research Extension Center, 2008.

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8

Harvested Forages. Elsevier, 1999. http://dx.doi.org/10.1016/b978-0-12-356255-5.x5022-6.

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9

Trace mineral contents of harvested forages. Fort Collins, CO: U.S. Dept. of Agriculture, Animal and Plant Health Inspection Service, 1996.

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10

Forage, harvest, feast: A wild-inspired cuisine. Chelsea Green Publishing, 2018.

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11

Food You Can Forage: Edible Plants to Harvest, Cook and Enjoy. Bloomsbury Natural History, 2018.

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12

Forage crops other than grasses: How to cultivate, harvest and use them. New York: Orange-Judd, 1985.

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13

Forage crops other than grasses: How to cultivate, harvest and use them. New York: Orange-Judd, 1985.

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14

J, Moore Kenneth, Peterson Michael A, and Crop Science Society of America. Division C-6., eds. Post-harvest physiology and preservation of forages: Proceedings of a symposium sponsored by C-6 of the Crop Science Society of America. Madison, Wis., USA: American Society of Agronomy, 1995.

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15

Guide to Harvest Falcon Electrical System installation. [Washington, D.C.?]: Dept. of the Air Force, 2000.

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16

al, et. Post-Harvest Physiology and Preservation of Forages: Proceedings of a Symposium Sponsored by C-6 of the Crop Science Society of America (C S S a Special Publication). American Society of Agronomy, 1995.

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17

Herman, Bernard L. A South You Never Ate. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469653471.001.0001.

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Abstract:
Nestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents.
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