Evaluation of transparency, temperature, dissolved oxygen content and ph level of Erzurum Porsuk puddle water in terms of fish culture.

Yanık, Telat; Kocaman, Esat Mahmut; AYIK, ÖZER; Atamanalp, Muhammed

Makale Tam Makale Ulusal 2003

Evaluation of transparency, temperature, dissolved oxygen content and ph level of Erzurum Porsuk puddle water in terms of fish culture.

Telat Yanık, Esat Mahmut Kocaman, ÖZER AYIK, Muhammed Atamanalp

Atatürk Üniversitesi Ziraat Fakültesi Dergisi Cilt 34 · Sayı 2 · ss. 151–155 · 01.01.2003

Atıf için künye

Yanık, T., Kocaman, E. M., AYIK, Ö., & Atamanalp, M. (2003). Evaluation of transparency, temperature, dissolved oxygen content and ph level of Erzurum Porsuk puddle water in terms of fish culture. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 34(2), 151–155.

BibTeX

@article{yanik2003-206385,
  author = {Yanık, Telat and Kocaman, Esat Mahmut and AYIK, ÖZER and Atamanalp, Muhammed},
  title = {Evaluation of transparency, temperature, dissolved oxygen content and ph level of Erzurum Porsuk puddle water in terms of fish culture.},
  journal = {Atatürk Üniversitesi Ziraat Fakültesi Dergisi},
  year = {2003},
  volume = {34},
  number = {2},
  pages = {151--155},
  url = {https://akademik.atauni.edu.tr/yayinlar/206385-evaluation-of-transparency-temperature-dissolved-oxygen-content-and-ph-level-of}
}