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1
Digestion and absorption of a pure triacylglycerol and a free fatty acid by Clupea harengus L. larvae
Artículo
2
Changes in chloride cell distribution during early larval stages of Clupea harengus
por Wales, W.
Artículo
3
Temperature and efficiency of development during endogenous feeding in herring embryos and yolk-sac larvae
Artículo
4
Susceptibility of Atlantic herring and plaice larvae to predation by juveniles cod and herring at two constant temperatures
Artículo
5
Differences in temperature conditions and somatic growth rate of larval and early juvenile spring spawned herring from the Vistula Lagoon, Baltic Sea manifested in the otolith to fish size relationship
por Fey, D.P.
Artículo
6
The efefct of temperature and somatic growth on otolith growth: the discrepancy between two clupeid species from a similar environment
por Fey, D.P.
Artículo
7
The development of schooling behaviour in Atlantic herring Clupea harengus
Artículo
8
Vulnerability of late larval and juvenile Atlantic herring, Clupea harengus to predation by whiting Merlangius merlangus
Artículo
9
Drinking and water absorption by the larvae of herring (Clupea harengus)and turbot (Scophthalmus maximus)
Artículo
10
Scaling of enzyme activity in larval herring and plaice: effects of temperature and individual growth rate on aerobic and anaerobic capacity
Artículo
11
The influence of different parental combinations and incubation temperature on the RNA and DNA content of herring larvae at hatching; a pilot study
por Hoie, H.
Artículo
12
Egg size manipulation; a technique for investigating maternal effects on the hatching characteristics of herring
Artículo
13
Is the marginal otolith increment width a reliable recent growth index for larval and juvenile herring?
por Fey, D.P.
Artículo
14
Effects of alternative prey on predation intensity from herring Clupea harengus and sandeel Ammodytes marinus on capelin Mallotus villosus larvae in the Barents sea
Artículo
15
Estimation of digestion rates for herring Clupea harengus L. feeding on fish larvae
Artículo
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