Changes in length and weight of milkfish fry preserved in formalin
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Fry shrank immediately after they were preserved in formalin, but from the second week onwards shrinkage was almost nil. Fry in freshwater formalin solutions shrunk less than those in seawater formalin solutions. It is recommended that milkfish Chanos fry be preserved in formalin solutions for 1 wk prior to length measurement and at least for 3 wks before determining body weight.
Kumagai, S., & Castillo, N. (1978). Changes in length and weight of milkfish fry preserved in formalin.
SEAFDEC Aquaculture Department Quarterly Research Report, 2(1), 5-8. http://hdl.handle.net/10862/2308
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Kumagai, Shigeru; Bañada, Vicente C.; Castillo, Nelson M.; Unggui, Abdul S. (Aquaculture Department, Southeast Asian Fisheries Development Center, 1978)The results are presented of a study of milkfish fry occurrence in the Philippines, namely at Magaba and at Tubog. There were 2 peaks of fry occurrence in the latter, one in May and another in October, whereas only one ...
Smith, Ian R. (International Center for Living Aquatic Resources Management; Aquaculture Department, Southeast Asian Fisheries Development Center, 1981)The fry and fingerling industry of the milkfish (Chanos chanos Forskal) in the Philippines is alleged to suffer from certain imperfections. Primary among these are an annual shortage of catch necessary to meet the stocking ...Series: ICLARM technical reports; 1 | SEAFDEC Aquaculture Department contribution; No. 93
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