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  1. 1

    Effect of different salinity levels on the growth and survival of hatchery-produced green mussel, Perna viridis, spats. Bằng Anquilan, Jan Elaine F.

    Luận văn

    Effect of different salinity levels on the growth and survival of hatchery-produced green mussel, Perna viridis, spats.
  2. 2

    Reduction of selected pathogenic bacteria in steamed green mussel (Perna viridis) Bằng Gamez, Clarence P.

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    Reduction of selected pathogenic bacteria in steamed green mussel (Perna viridis)
  3. 3

    Quality changes in air-and vacuum-packed chilled green mussel (Perna viridis) pre-treated with organic acids and sodium tripolyphosphate Bằng Arcales, Julie Ann A.

    Luận văn

    Quality changes in air-and vacuum-packed chilled green mussel (Perna viridis) pre-treated with organic acids and sodium tripolyphosphate
  4. 4

    Gowth performance and survival of green mussel (Perna viridis) fed with different algal diets. Bằng Bordon, Aprille Joy V.

    Luận văn

    Gowth performance and survival of green mussel (Perna viridis) fed with different algal diets.
  5. 5

    Optimization of PCR protocols for primers PCAN-6-17 & PCAN 10-36 of green mussel perna viridis from Mabatang, Bataan using microsatellite markers Bằng Penetrante, Alexis Ray L.

    Luận văn

    Optimization of PCR protocols for primers PCAN-6-17 & PCAN 10-36 of green mussel perna viridis from Mabatang, Bataan using microsatellite markers

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