The effect of the rate of temperature increase on the critical thermal maximum for parr of Atlantic salmon and brown
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| Formato: | Artículo |
| Lenguaje: | Spanish |
| Materias: |
| LEADER | 00691nab a2200205 a 4500 | ||
|---|---|---|---|
| 001 | UNA01000117814 | ||
| 005 | 20120328194745.0 | ||
| 008 | 080728s 00010 spa d | ||
| 040 | |a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica | ||
| 082 | |a H597 |b J86j | ||
| 100 | 1 | |a Elliott, J. M. | |
| 245 | 1 | 4 | |a The effect of the rate of temperature increase on the critical thermal maximum for parr of Atlantic salmon and brown |h [artículo de revista] |
| 650 | 0 | 4 | |a ICTIOLOGIA |
| 650 | 0 | 4 | |a PECES |
| 650 | 0 | 4 | |a SALMÓN |
| 650 | 0 | 4 | |a TEMPERATURA |
| 650 | 0 | 4 | |a TRUCHA |
| 700 | 1 | |a Elliott, J. A. | |
| 773 | 0 | |t Journal of fish biology |g Vol.47, no.5 (nov. - 1995), p.917-919 | |
| 852 | |a CEDOA-PUNT | ||