<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:contributor>W. F. Krise</dc:contributor>
  <dc:creator>R. L. Herman</dc:creator>
  <dc:date>1990</dc:date>
  <dc:description>&lt;div id="article__content" class="col-sm-12 col-md-8 col-lg-8 article__content article-row-left"&gt;&lt;div class="article__body "&gt;&lt;div class=""&gt;&lt;div class="article-section__content en main"&gt;&lt;p&gt;Rainbow trout&lt;span&gt;&amp;nbsp;&lt;/span&gt;&lt;i&gt;Oncorhynchus mykiss&lt;/i&gt;&lt;span&gt;&amp;nbsp;&lt;/span&gt;(formerly&lt;span&gt;&amp;nbsp;&lt;/span&gt;&lt;i&gt;Salmo gairdneri&lt;/i&gt;) and lake trout&lt;span&gt;&amp;nbsp;&lt;/span&gt;&lt;i&gt;Salvelinus namaycush&lt;/i&gt;&lt;span&gt;&amp;nbsp;&lt;/span&gt;preserved by immersion in Bouin's solution at 48°C became severely deformed due to muscle contraction. This was reflected in tissue changes, indicating that this technique induces undesirable artifacts that are likely to interfere with histological examination.&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;/div&gt;&lt;/div&gt;</dc:description>
  <dc:format>application/pdf</dc:format>
  <dc:identifier>10.1577/1548-8667(1989)001&lt;0307:CAEOHB&gt;2.3.CO;2</dc:identifier>
  <dc:language>en</dc:language>
  <dc:publisher>Wiley</dc:publisher>
  <dc:title>Adverse effects of heated Bouin's solution on fish preservation</dc:title>
  <dc:type>article</dc:type>
</oai_dc:dc>