The effect of temperature, salinity and nitrogen products on food consumption of pink shrimp Farfantepenaeus paulensis
Studies were carried out to investigate the effect of temperature, salinity, ammonia, nitrite and nitrate on food consumption of pink shrimp Farfantepenaeus paulensis. Juveniles (0.2 - 0.4 g) were acclimated for 15 days in seawater with different temperatures, salinities and concentrations of ammoni...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2003-01-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000100019 |