The effect of the rate of temperature increase on the critical thermal maximum for parr of Atlantic salmon and brown

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The effect of the rate of temperature increase on the critical thermal maximum for parr of Atlantic salmon and brown

Detalles Bibliográficos
Autor principal:	Elliott, J. M.
Otros Autores:	Elliott, J. A.
Formato:	Artículo
Lenguaje:	Spanish
Materias:	ICTIOLOGIA PECES SALMÓN TEMPERATURA TRUCHA

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