Changes in length and weight of milkfish fry preserved in formalin

dc.contributor.author	Kumagai, Shigeru
dc.contributor.author	Castillo, Nelson
dc.date.accessioned	2015-07-23T07:40:29Z
dc.date.available	2015-07-23T07:40:29Z
dc.date.issued	1978
dc.identifier.citation	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.	en
dc.identifier.uri	http://hdl.handle.net/10862/2308
dc.description.abstract	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.	en
dc.language.iso	en	en
dc.publisher	Aquaculture Department, Southeast Asian Fisheries Development Center	en
dc.subject	Chanidae	en
dc.subject	Chanos chanos	en
dc.subject	Pisces	en
dc.title	Changes in length and weight of milkfish fry preserved in formalin	en
dc.type	Article	en
dc.citation.volume	2
dc.citation.issue	1
dc.citation.spage	5
dc.citation.epage	8
dc.citation.journalTitle	SEAFDEC Aquaculture Department Quarterly Research Report	en
dc.subject.asfa	preservatives	en
dc.subject.asfa	storage effects	en
dc.subject.asfa	fish larvae	en
dc.subject.asfa	fixatives	en
dc.subject.asfa	fry	en
dc.subject.asfa	body size	en
dc.subject.scientificName	Chanos chanos

Related items