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EXPERIMENTS ON SULPHUR-LIME TREATMENT FOR ONION SMUT, VOLUME IBD

FRANK ATWOOD SIRRINE / FRED CARLTON STEWAR
NABU PRESS
05 / 2012
9781286539668
Inglés

Sinopsis

'Experiments On Sulphur-lime Treatment For Onion Smut, Volumes 174-196' details agricultural experiments conducted by Frank Atwood Sirrine and Fred Carlton Stewart. This comprehensive study examines the effectiveness of sulphur-lime treatments in combating onion smut, a destructive fungal disease affecting onion crops. The book presents detailed methodologies, observations, and conclusions derived from rigorous testing, offering invaluable insights for agricultural scientists, farmers, and students. This work provides a historical perspective on early 20th-century agricultural research, highlighting the innovative approaches used to address crop diseases and improve agricultural yields. The findings presented remain relevant for understanding the dynamics of plant diseases and the development of effective control measures. Researchers interested in the history of agricultural science and crop protection will find this volume to be an essential resource.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

PVP
15,85€