Phylogenetic relationships of Atherina hepsetus and Atherina boyeri (Pisces: Atherinidae) populations from Greece, based on mtDNA sequences
نویسندگان
چکیده
منابع مشابه
Phylogenetic relationships of the North-eastern Atlantic and Mediterranean forms of Atherina (Pisces, Atherinidae).
UIE, Instituto Superior de Psicologia Aplicada, Rua Jardim do Tabaco 34, 1149-041 Lisboa, Portugal Departamento de Zoologia e Antropologia, Faculdade de Ciências da Universidade do Porto, Prac a Gomes Teixeira, 4099-002 Porto, Portugal Dipartamento di Biologia, Università di Padova, Via U. Bassi 58/B, 35121 Padova, Italy d IMAR/DOP, University of the Azores, Cais Sta Cruz, 9901-862 Horta, Azore...
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In this study, otolith morphology and otolith contour from big-scale sand smelt, Atherina boyeri were analyzed in Lake Eğirdir and Lake İznik (natural lakes), and Hirfanlı Dam Lake (artificial lake). The otolith contour and sixteen otolith morphological characters such as width, depth, shape, sulcus acusticus shape, ostium, cauda, rostrum size-shape, and thickness, antirostrum size-shape, and t...
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In this study, otolith morphology and otolith contour from big-scale sand smelt, Atherina boyeri were analyzed in Lake Eğirdir and Lake İznik (natural lakes), and Hirfanlı Dam Lake (artificial lake). The otolith contour and sixteen otolith morphological characters such as width, depth, shape, sulcus acusticus shape, ostium, cauda, rostrum size-shape, and thickness, antirostrum size-shape, and t...
متن کاملProduction of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 o C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P < 0.05). Pre-frying process resulted in a decrease in all fatty acid...
متن کاملProduction of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 o C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P<0.05). Pre-frying process resulted in a decrease in all fatty acid c...
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ژورنال
عنوان ژورنال: Biological Journal of the Linnean Society
سال: 2007
ISSN: 0024-4066
DOI: 10.1111/j.1095-8312.2007.00829.x