Changes in length and weight of milkfish fry preserved in formalin
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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.
Suggested 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. http://hdl.handle.net/10862/2308
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ArticleCollections
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