Fig. 4 in Length correction for early-juvenile Brazilian herring Sardinella janeiro (Eigenmann, 1894) after preservation in formalin, ethanol and freezing

Fig. 4. The relationship between fresh total length and relative (%) shrinkage in body mass after 60 days of preservation for early-juvenile of Sardinella janeiro. (a) Freezing (open triangle), (b) 2.5% formalin (full circle), 5% formalin (open circle), (c) 70% ethanol (full square) and 95% ethanol (open square).