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1
Seasonal changes in the day and night activity of adult perch, Perca fluviatilis L.
Artículo
2
Host especificity on the parasite fauna of perch Perca fluviatilis L. from the British Isles, with special reference to a study at Llyn Tegid.
Artículo
3
Pearr-sharped cells in the digestive tract of the perch Perca fluviatilis (L.).
Artículo
4
Mortality and production of 0+perch, Perca fluviatilis l., in two Scottish lakes.
Artículo
5
Mortality of perch, Perca fluviatilis L., estimated from the size and abundance of eggs strands.
por Lang, C.
Artículo
6
Deyaled spawning of perch, Perca fluviatilis L., in acidified lakes.
por Rask, M.
Artículo
7
Temperature and light mediated predation by perch on vendace larvae
Artículo
8
Effects of temperature on allocation of metabolic energy in perch (Perca fluviatilis) fed submaximal rations
Artículo
9
Comparison of field-based and indirect estimates of daily food consumption in larval perch and zander
Artículo
10
Diel variation in habitat use by planktivores in field enclosure experiments: the effect of submerged macrophytes and predation
Artículo
11
Experimental study of young fish distribution and behaviour under combined influence of baro, photo and thermo gradients
Artículo
12
Resistance of perch eggs to attack by aquatic fungi
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13
The effects of food web management on fish assemblage dynamics in a north temperate lake
Artículo
14
Overwinter changes in mass and lipid content of Perca fluviatilis and Gymnocephalus crenuus
Artículo
15
The effect of small scale resource origin on trophic position estimates in Perca fluviatilis
Artículo
16
Sperm characteristics in perch Perca fluviatilis L.
por Wirtz, S.
Artículo
17
Epidermal lesions and fungal infection on the perch, Perca fluviatilis L., in Windermere
Artículo
18
Growth of larva1 and juvenile perch: the importance of diet and fish density
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19
Sampling characteristics of two methods for capturing age 0 fish in pelagic lake habitats
Artículo
20
Spatial and temporal variations in fish populations in the upper Thames estuary
Artículo
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