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Web URL(s): | https://www.thegolfbusiness.co.uk/magazines/TGB_Jan-21/#page=33 Last checked: 03/01/2021 Requires: JavaScript Notes: Item is within a single large file |
Publication Type:
| Professional |
Author(s): | Anonymous |
Title: | From your fork to the tee: From a golf club in Singapore that uses food waste from the restaurant as fertiliser on the course to a French venue that has replaced the grass on its course to a species that requires less water |
Column Name: | Sustainability Other records with the "Sustainability" Column
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Source: | The Golf Business. Vol. 47, January 2021, p. 30-32. |
Publishing Information: | London, United Kingdom: Union Press LTD |
# of Pages: | 3 |
Language: | English |
References: | 0 |
Note: | Pictures, color Figures |
| ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete): 2021. From your fork to the tee: From a golf club in Singapore that uses food waste from the restaurant as fertiliser on the course to a French venue that has replaced the grass on its course to a species that requires less water. The Golf Business. 47:p. 30-32. |
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| Web URL(s): https://www.thegolfbusiness.co.uk/magazines/TGB_Jan-21/#page=33 Last checked: 03/01/2021 Requires: JavaScript Notes: Item is within a single large file |
| MSU catalog number: b12298634 |
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