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dc.contributor.authorKumagai, Shigeru
dc.contributor.authorCastillo, Nelson
dc.date.accessioned2015-07-23T07:40:29Z
dc.date.available2015-07-23T07:40:29Z
dc.date.issued1978
dc.identifier.citationKumagai, 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.urihttp://hdl.handle.net/10862/2308
dc.description.abstractFry 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.isoenen
dc.publisherAquaculture Department, Southeast Asian Fisheries Development Centeren
dc.subjectChanidaeen
dc.subjectChanos chanosen
dc.subjectPiscesen
dc.titleChanges in length and weight of milkfish fry preserved in formalinen
dc.typeArticleen
dc.citation.volume2
dc.citation.issue1
dc.citation.spage5
dc.citation.epage8
dc.citation.journalTitleSEAFDEC Aquaculture Department Quarterly Research Reporten
dc.subject.asfaPreservativesen
dc.subject.asfaStorage effectsen
dc.subject.asfaFish larvaeen
dc.subject.asfaFixationen
dc.subject.asfaFryen
dc.subject.asfaBody sizeen


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