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Strain shrimp stock into a bowl, pressing on shells before discarding them.
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WSSV TH-96-II was not included in this analysis because this sample is the putative common ancestor (archetype) for virus strains in shrimp aquaculture [8].
Pour the liquid you reserved upon straining the shrimp into the stockpot.
Depending on water conditions, foods and the strain of brine shrimp you are raising, it could take anywhere from a week or so to a month to reach adult size.
Farmers whose salt-washed land is unfit to grow regular rice have turned to salt-tolerant strains, or raised shrimp instead.
Disease management with domesticated, specific pathogen-free strains of white shrimp has proven much easier than with black shrimp still dependent on capture of wild broodstock.
The surprising findings, reported today in the journal Nature, suggested that fast-running dinosaurs known as ornithomimids, which means "bird mimics," might have eaten by straining invertebrates like tiny shrimp and other food particles from water and sediment.
A pathobiological study was conducted using Vibrio parahaemolyticus (VP) strain isolated from vibriosis affected shrimp (Penaeus vannamei) farms in Kancheepuram and Thiruvallur districts of Tamil Nadu during August 2014 to February 2015.
Shrimp shells can be used to make shrimp stock.
Wild strains of bacteria were characterized in a shrimp farm, and Klebsiella pneumoniae was chosen as a good indicator due to its presence in the pond and the effluent and its resistance to antibiotics.
Antimicrobial susceptibility pattern was determined in 100 strains of Vibrio isolated from the Litopenaeus vannamei shrimp and identified phenotypically.
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