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Nova Science Publishers Inc SALMON BIOLOGY ECOLOGICAL IMPACTS AN: Biology, Ecological Impacts & Economic Importance (Fish, Fishing and Fisheries)

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£145.30 £138.04 £140.94 £143.85 £146.75 £149.66 £152.57 28 July 2026 10 August 2026 23 August 2026 05 September 2026 19 September 2026
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Price distribution over 54 days • 1 price levels

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54 days 0 14 27 41 54 £145 Days at Price

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Most common price: £145 (54 days, 100.0%)

Price range: £145 - £145

Price levels: 1 different prices over 54 days

Description

This book provides a good mix of both basic and applied topics in the hope that it will be useful and of interest to scientists working on finfish. It has 15 chapters written by 27 contributors and many of them are highly respected scientists. Given the global importance of salmon, contributors are from many countries including 11 from Japan and Russia. These authors bring slightly different and important perspectives to the book, and their expertise and research may not be known to many young scientists in Europe and in the Americas. The volume starts with an overview of salmon, their economic and social importance, and their impacts on the environment. Subsequent topics include morphological, physiological and behavioural differences between wild and farmed salmon; growth, food utilisation and water flow requirements of wild and hatchery salmon; the real and potential ecological impacts of sea cages and hatcheries; the potential use of waste product (gelatine) from the salmon industry; salmon behaviour and genetics including their broad applications that contribute to our understanding of fish biology, and nutritional and anti-nutritional factors in salmon culture. There are also chapters on environmental impacts and the economic importance of the commercial fishery and salmon farming industry; these are very important components of the industry, especially to the seafood sector.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
01 June 2014
Listed Since
21 February 2014

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No barcode data available

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