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Engraulis encrasicolus Ab.IgG:ACnc:Pt:Ser:Qn

Known as: Anchoa (Engraulis encrasicolus) IgG:Concentración arbitraria:Punto temporal:Suero:Qn, anticuerpo contra Engraulis encrasicolus.inmunoglobulina G:concentración arbitraria:punto en el tiempo:suero:cuantitativo, Anchovy IgG Ab [Units/volume] in Serum 
National Institutes of Health

Related topics

Related topics

6 relations
ACncAntibodiesEngraulis encrasicolus antigenHypersensitivity

Papers overview

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2017
2017
A hydrodynamic analytical model of fish tilt angle: Implications for the modelling of the acoustic target strength
We implement a simple hydrodynamical model to study behavioural swimming tilt angle of open swimmbladder fish. For this purpose… 
2015
2015
Creation of High Reutilization Value from High-Salinity Anchovy Fishmeal Wastewater by the Microbial Degradation
2013
2013
Canned Anchoita (Engraulis Anchoita): Technological Process and Sensory Analysis - an Alternative for Human Feed
The increasing world population presses the productive sector for a supply of food increasingly more expressive. For this reason… 
2013
2013
Quality parameters of canned anchovy (Engraulis anchoita)
This study was conducted to elaborate the canned anchovy ( Engraulis anchoita), and to evaluate the canning process, the physical… 
2012
2012
Elemental signature in otolith nuclei for stock discrimination of anadromous tapertail anchovy (Coilia nasus) using laser ablation ICPMS
The elemental signature in otolith nuclei was determined using laser ablation inductively coupled plasma mass spectrometry (LA… 
2011
2011
Mathematical models on thin-layer drying of Engraulis japonicas
The characteristic of thin-layer drying of Engraulis japonicas were studied.Through the tests of coefficient of determination(R2… 
2007
2007
Quality Assessment of Lipid in Anchovy Kilka (Clupeonella engrauliformis) During Frozen Storage at Different Temperature Rates
2003
2003
COMPARATIVE STUDY ON LIPID QUALITY OF ANCHOVY KILKA (CLUPEONELLA ENGRAULIFORMIS) UNDERTWO TEMPORARY CHILLED TRANSPORT AND STORAGE METHODS
1999
1999
Quality Changes in Salted Anchovy (Engraulis encrasicolus) Produced using Three Different Salt Concentrations
The quality properties of salted anchovy (Engraulis encrasicolus) produced using 7.5 %, 10 % and 15 % salt were in relation to… 
1996
1996
Studies on the Behaviour of Fish Schools in the Main-Net of a Large Scale Set-Net Using a Scanning Sonar ( III ) - The Behaviour of Anchovy Engraulis Japonica Sonar-III
The moving behaviour of anchovy schools(There were small schools of sardine and round-herring in this anchovy schools} in the bag… 
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