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Web URL(s): | https://archive.lib.msu.edu/tic/gcman/article/2006sep101.pdf Last checked: 09/30/2008 Requires: PDF Reader |
Access Restriction: | Certain MSU-hosted archive URLs may be restricted to legacy database members. |
Publication Type:
| Professional |
Author(s): | Rossi, Frank S. |
Author Affiliation: | Associate Professor of Turfgrass Science and New York State Turfgrass Specialist, Cornell University, Ithaca, New York |
Title: | Effects of microbial and organic products on putting green performance |
Section: | Research Other records with the "Research" Section
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Source: | Golf Course Management. Vol. 74, No. 9, September 2006, p. 101-105. |
Publishing Information: | Lawrence, KS: Golf Course Superintendents Association of America |
# of Pages: | 5 |
Keywords: | TIC Keywords: Stress; Golf greens; Organic fertilizers; Microbial inoculants; Comparisons; Weather; Quality evaluation; Growth; Biostimulants; Nutrients; Ball roll measurement; Diseases
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Abstract/Contents: | Describes a study conducted "to critically evaluate the response of putting green turf to microbial and organic products compared to traditional nutrient sources and management." Results indicate that "most of the organic and microbial products did not consistently perform substantially better than the traditional fertilizer applications." Concludes that "simple nutritional aspects cannot explain the few differences in quality, growth and performance that resulted from using some of the products tested. More research needs to be done on microbial and organic turf products." |
Language: | English |
References: | 7 |
Note: | Includes sidebar, " The research says...", p. 105 Pictures, color Tables |
| ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete): Rossi, F. S. 2006. Effects of microbial and organic products on putting green performance. Golf Course Manage. 74(9):p. 101-105. |
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| Web URL(s): https://archive.lib.msu.edu/tic/gcman/article/2006sep101.pdf Last checked: 09/30/2008 Requires: PDF Reader |
| MSU catalog number: SB 433 .A1 G5 |
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