The Application of the Freeze‐Branding Technique to Trout Fry
作者:
R. Nahhas,
N. V. Jones,
期刊:
Aquaculture Research
(WILEY Available online 1980)
卷期:
Volume 11,
issue 1
页码: 23-28
ISSN:1355-557X
年代: 1980
DOI:10.1111/j.1365-2109.1980.tb00278.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTFreeze‐branding of young trout with metal stamps dipped in liquid nitrogen was investigated for use in experimental work. Good results were obtained when the procedure was standardized as follows: stamp cooled for 30 sec, applied for 4 sec with a pressure of 20–30g. Certain letters were better than others and brands were retained for over 5 months at water temperatures that are normal for tr
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