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Cart![Poissons D'eau Douce De La Patagonie Recueillis Par E. [I.E. O.] Nordenskiöld 1898-99](/product/productimage/9781172670482.jpg)
Poissons D'eau Douce De La Patagonie Recueillis Par E. [I.E. O.] Nordenskiöld 1898-99
Paperback
ISBN13: 9781172670482
Publisher: Nabu Press
Published: Sep 20 2010
Pages: 40
Weight: 0.16
Height: 0.08 Width: 6.14 Depth: 9.21
Language: French
Poissons D'eau Douce De La Patagonie Recueillis Par E. [I.E. O.] Nordenskiöld 1898-99 details the freshwater fish specimens collected in Patagonia by Otto Nordenskjöld during his 1898-99 expedition. Authored in French, this scientific work by Nordenskjöld and Fredrik Adam Smitt offers a comprehensive look at the ichthyofauna of the region at the turn of the 20th century.
The book provides valuable insights into the biodiversity of Patagonian waterways and contributes significantly to the field of zoology and ichthyology. Researchers and enthusiasts interested in the natural history of South America will find this work to be an important historical resource.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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