Open Access at WorldFish
WorldFish research is regarded as international public goods, and we are committed to the widespread dissemination of all our information products. One of the organizational objectives of WorldFish is to make all of its products open. This is in line with both the Center’s Research Data Management and Open Access Policy and the CGIAR Open Access and Data Management Policy. Opening our research, including publications, data and tools, ensures that more people can read and apply our research findings, thereby increasing the efficiency, reach and impact of our work.
This repository is built on the DSpace platform, and we hope this will make accessing our material easier.
Communities in WorldFish Repository
Select a community to browse its collections.
WorldFish Community [4405]
Recently Added
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Apparent digestibility coefficients of banana peel, cassava peel, cocoa husk, copra waste, and sugarcane bagasse in the GIFT strain of Nile tilapia (Oreochromis niloticus)
Type: Journal ArticleThis study was conducted to estimate the apparent digestibility coefficients (ADC) of the nutrients and energy contained in banana peel, cassava peel, cocoa husk, copra waste, and sugarcane bagasse in GIFT Nile tilapia ... -
Targeted gene sequencing with Nanopore enables rapid and accurate confirmatory diagnostic of Tilapia lake virus
(2021)Type: Journal ArticleInfectious diseases represent one of the major challenges to sustainable aquaculture production. Rapid and accurate diagnosis of emerging pathogens during early-suspected disease cases is critical to facilitate timely ... -
2020 FISH CRP Annual Report Project Brief: Advancing Climate Smart Aquaculture Technologies (ACLiSAT)
Type: BriefSummary of 2020 accomplishments -
2020 FISH CRP Annual Report Project Brief: Technologies for African Agricultural Transformation (TAAT)
Type: BriefSummary of 2020 accomplishments -
2020 FISH CRP Annual Report Project Brief: Enhanced Coastal Fisheries in Bangladesh phase 2 (EcoFish II)
Type: BriefSummary of 2020 accomplishments
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