Effects of lime and phosphogypsum on citrus (1993)
Source: Optimization of Plant Nutrition. Unidades: ESALQ, CENA
Subjects: ACIDEZ DO SOLO, CAL, FOSFATOS, GESSO, FRUTAS CÍTRICAS
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ABNT
VITTI, G C et al. Effects of lime and phosphogypsum on citrus. Optimization of Plant Nutrition. Tradução . Dordrecht: Kluwer Academic Plublishers, 1993. . Disponível em: https://link.springer.com/book/10.1007/978-94-017-2496-8. Acesso em: 13 nov. 2024.APA
Vitti, G. C., Donadio, L. C., Malavolta, E., & Cabrita, J. R. M. (1993). Effects of lime and phosphogypsum on citrus. In Optimization of Plant Nutrition. Dordrecht: Kluwer Academic Plublishers. Recuperado de https://link.springer.com/book/10.1007/978-94-017-2496-8NLM
Vitti GC, Donadio LC, Malavolta E, Cabrita JRM. Effects of lime and phosphogypsum on citrus [Internet]. In: Optimization of Plant Nutrition. Dordrecht: Kluwer Academic Plublishers; 1993. [citado 2024 nov. 13 ] Available from: https://link.springer.com/book/10.1007/978-94-017-2496-8Vancouver
Vitti GC, Donadio LC, Malavolta E, Cabrita JRM. Effects of lime and phosphogypsum on citrus [Internet]. In: Optimization of Plant Nutrition. Dordrecht: Kluwer Academic Plublishers; 1993. [citado 2024 nov. 13 ] Available from: https://link.springer.com/book/10.1007/978-94-017-2496-8
