Europe could catch a cold as Arctic waters get less salty

Bibliographic Details
Published in:New Scientist
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2006
Subjects:
Online Access:http://dx.doi.org/10.1016/s0262-4079(06)60334-5
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spelling crelsevierbv:10.1016/s0262-4079(06)60334-5 2023-05-15T14:38:03+02:00 Europe could catch a cold as Arctic waters get less salty 2006 http://dx.doi.org/10.1016/s0262-4079(06)60334-5 https://api.elsevier.com/content/article/PII:S0262407906603345?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0262407906603345?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ New Scientist volume 191, issue 2567, page 14 ISSN 0262-4079 Multidisciplinary journal-article 2006 crelsevierbv https://doi.org/10.1016/s0262-4079(06)60334-5 2022-11-30T09:33:38Z Article in Journal/Newspaper Arctic ScienceDirect (Elsevier - via Crossref) Arctic New Scientist 191 2567 14
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Multidisciplinary
spellingShingle Multidisciplinary
Europe could catch a cold as Arctic waters get less salty
topic_facet Multidisciplinary
format Article in Journal/Newspaper
title Europe could catch a cold as Arctic waters get less salty
title_short Europe could catch a cold as Arctic waters get less salty
title_full Europe could catch a cold as Arctic waters get less salty
title_fullStr Europe could catch a cold as Arctic waters get less salty
title_full_unstemmed Europe could catch a cold as Arctic waters get less salty
title_sort europe could catch a cold as arctic waters get less salty
publisher Elsevier BV
publishDate 2006
url http://dx.doi.org/10.1016/s0262-4079(06)60334-5
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geographic Arctic
geographic_facet Arctic
genre Arctic
genre_facet Arctic
op_source New Scientist
volume 191, issue 2567, page 14
ISSN 0262-4079
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/s0262-4079(06)60334-5
container_title New Scientist
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