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Changes in seawater adaptability and blood thyroxine concentrations during smoltification of the masu salmon, Oncorhynchus masou, and the amago salmon, Oncorhynchus rhodurus

✍ Scribed by Kohei Yamauchi; Nobuhisa Koide; Shinji Adachi; Yoshitaka Nagahama

Book ID: 119017679
Publisher: Elsevier Science
Year: 1984
Tongue: English
Weight: 640 KB
Volume: 42
Category: Article
ISSN: 0044-8486
DOI: 10.1016/0044-8486(84)90105-4

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