Effects of temperature on fatty acids of crayfish tissue
By: by Esther Wilson Will
Contributors: Emporia State University. School of Graduate and Professional Studies
Series: Emporia State research studies -- v. 31, no. 2
Publisher: Emporia State University, School of Graduate and Professional Studies
Published: 1982
Place of publication: Emporia, Kansas
Language: eng
Number of pages: 29
Subjects: Crayfish; Fatty acids; Metabolism; Temperature; Physiological effect
Description: Descriptors: crayfish tissues, fatty acids.
Notes: Kansas State Documents Classification Number: E28.109 : v. 31, no. 2.

Study originated as a master's thesis under the direction of Dr. Gaylen Neufeld in the Division of Biological Sciences at Emporia State University.

Bibliography: p. 27-29.