| 摘要 |
A novel method is described, which, on the basis of the short-term application of electrostatic fields, results in lasting beneficial and desirable properties in fish, which are otherwise achievable only with a substantial additional effort, if at all. As a result of the simplicity of the measures constituting the method according to the invention and the significant results, the culture of fish, particularly of edible fish but also of ornamental fish, is genuinely revolutionised. <IMAGE> |
