2009
DOI: 10.1016/j.fishres.2009.06.009
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The effect of freezing on the length and weight measurements of ruffe (Gymnocephalus cernuus)

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Cited by 15 publications
(16 citation statements)
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“…Thus, fry were defrosted and the total length (L T ) was recorded to the nearest 0.5 mm and weighed (W) to the nearest 0.1 mg, despite the fact that freezing induces a loss in length and weight of fishes (Ogle, 2009). Before dissection, fry were stored in formaldehyde to completely extract yolk under a binocular microscope (Nikon Eclipse 80i).…”
Section: Methodsmentioning
confidence: 99%
“…Thus, fry were defrosted and the total length (L T ) was recorded to the nearest 0.5 mm and weighed (W) to the nearest 0.1 mg, despite the fact that freezing induces a loss in length and weight of fishes (Ogle, 2009). Before dissection, fry were stored in formaldehyde to completely extract yolk under a binocular microscope (Nikon Eclipse 80i).…”
Section: Methodsmentioning
confidence: 99%
“…Previous studies indicate that not all species react in the same way when subjected to a fixation technique (Ogle 2009. Some authors have proposed inter-specific differences in the proportion of organic molecules, such as lipids and proteins in tissues, as a possible explanation for this effect (Sagnes 1997, AlHassan et al 2000).…”
Section: Discussionmentioning
confidence: 99%
“…• Loss of water in tissues from freezing and thawing and exposure to ethanol (Ogle 2009) or • Dissolution of skeletal structures caused by formaldehyde (Gagliano et al 2006). …”
Section: Discussionmentioning
confidence: 99%
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