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Economic aspects : fisheries and culture /
Economic Aspects: Fisheries and Culture.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
Academic Press,
1985.
|
| Colección: | Biology of Crustacea ;
v. 10. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 008 | 121119s1985 xx ob 001 0 eng d | ||
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| 082 | 0 | 4 | |a 595.3 |2 23 |
| 245 | 0 | 0 | |a Economic aspects : |b fisheries and culture / |c [edited by] Anthony Provenzano. |
| 260 | |a [Place of publication not identified] : |b Academic Press, |c 1985. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a The Biology of Crustacea ; |v v. 10 | |
| 588 | 0 | |a Publisher supplied information. | |
| 505 | 0 | |a Front Cover; Copyright Page; Economic Aspects: Fisheries and Culture; Table of Contents; List of Contributors; General Preface; General Acknowledgments; Preface to Volume 10; Classification of the Decapoda; Contents of Previous Volumes; Chapter 1. Fisheries Biology of Shrimps and Shrimplike Animals; I. INTRODUCTION; II. FISHING GEAR AND METHODS; III. PENAEID SHRIMPS; IV. CARIDEAN SHRIMPS; V. STOMATOPOD AND ZOOPLANKTON FISHERIES; VI. FOOD TECHNOLOGY; VII. PERSPECTIVES; ACKNOWLEDGMENTS; REFERENCES; Chapter 2. The Biology and Exploitation of Crabs; I. CRAB DEFINED. | |
| 505 | 8 | |a II. UNIQUENESS OF THE CRAB FORMIII. EXPLOITATION; IV. SUMMARY; REFERENCES; Chapter 3. Fisheries Biology of Lobsters and Crayfishes; I. INTRODUCTION; II. GENERAL BIOLOGY; III. POPULATION DYNAMICS; IV. THE FISHERIES; V. PERSPECTIVES; REFERENCES; Chapter 4. Culture of Crustaceans: General Principles; I. PURPOSES OF CULTIVATION; II. CULTURE SYSTEMS AND THEIR MANAGEMENT; III. CRITERIA FOR AQUACULTURE SPECIES: CHARACTERISTICS OF CRUSTACEANS; IV. SEED SUPPLIES; V. GROWOUT; REFERENCES; Chapter 5. Commercial Culture of Decapod Crustaceans; I. HISTORICAL DEVELOPMENT AND GENERAL INTRODUCTION. | |
| 505 | 8 | |a II. BIOLOGY OF DECAPODS AS RELATED TO CULTUREIII. CULTURE OF SHRIMPS AND PRAWNS; IV. CULTURE OF ANOMURANS; V. CULTURE OF CRABS; VI. CULTURE OF MACRURAN REPTANTIA-THE LOBSTERS AND THEIR KIN; VII. SUMMARY AND PERSPECTIVES; REFERENCES; Systematic lndex; Subject Index. | |
| 520 | |a Economic Aspects: Fisheries and Culture. | ||
| 504 | |a Includes bibliographical references and indexes. | ||
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2011. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2011 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 650 | 0 | |a Crustacea |x Economic aspects. | |
| 650 | 0 | |a Crustacea |x Ecology. | |
| 650 | 6 | |a Crustac�es |0 (CaQQLa)201-0035522 |x Aspect �economique. |0 (CaQQLa)201-0374333 | |
| 650 | 6 | |a Crustac�es |0 (CaQQLa)201-0035522 |x �Ecologie. |0 (CaQQLa)201-0378920 | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Zoology |x General. |2 bisacsh | |
| 650 | 7 | |a Crustacea |x Ecology |2 fast |0 (OCoLC)fst00884449 | |
| 650 | 7 | |a Krebstiere |2 gnd |0 (DE-588)4073783-4 | |
| 650 | 7 | |a Fischerei |2 gnd |0 (DE-588)4017310-0 | |
| 650 | 7 | |a Aufsatzsammlung |2 gnd |0 (DE-588)4143413-4 | |
| 650 | 7 | |a Aquakultur |2 gnd |0 (DE-588)4112555-1 | |
| 700 | 1 | |a Provenzano, Anthony J. | |
| 776 | 0 | 8 | |i Print version: |a Provenzano, Anthony Jr. |t Economic aspects, fisheries and culture. |d Orlando : Academic Press, 1985 |z 9780121064105 |
| 830 | 0 | |a Biology of Crustacea ; |v v. 10. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780121064105 |z Texto completo |