ENGLISH

Scallops: Biology, Ecology and Aquaculture

By Sandra E. Shumway and G. Jay Parsons (Eds.)

Book information

Publisher
Elsevier Science
Year
2006
ISBN
0444504826, 9780444504821, 9780080480770
ISSN
0167-9309
Open Library ID
OL18268793M
Language
english
Format
PDF
Filesize
157 MB (164207311 bytes)
Series
Developments in Aquaculture and Fisheries Science 35
Edition
2
Pages
1-1460\1501
Time added
2011-08-31 04:54:40

Description

Scallops are among the better known shellfish and are widely distributed throughout the world. They are of great economic importance, support both commercial fisheries and mariculture efforts and occupy a unique niche in the marine environment. Contributions from world leaders in scallop research and culture cover all facets of scallop biology including anatomy, taxonomy, physiology, ecology, larval biology and neurobiology. Chapters are also devoted to diseases and parasites, genetics, population dynamics and the adductor muscle, with extensive reference lists provided for each chapter. Since the publication of the first edition of Scallops: Biology, Ecology and Aquaculture in 1991, commercial interest in scallops has grown globally and this is reflected in the seventeen extensive chapters covering both fisheries and aquaculture for all species of scallops in all countries where they are fished or cultured. The Second Edition is the only comprehensive treatise on the biology of scallops and is the definitive reference source for advanced undergraduate and graduate students, mariculturists, managers and researchers. It is a valuable reference for anyone interested in staying abreast of the latest advances in scallops. * Over 30 detailed chapters on the developments and ecology of scallops* Provides chapters on various cultures of scallops in China, Japan, Scandinivia, Eastern North American, Europe, and Eastern North America* Includes details of their reproduction, nervous system and behavior, genetics, disease and parasites, and much more* Complete updated version of the first edition

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