Introduction to the fishery sciences / William F. Royce
New York, New York ; London, [England] : Academic Press, Inc., 1972. First Edition. Good copy in the original title-blocked pictorial cloth. Slightest suggestion only of dust-dulling to the spine bands and panel edges. Remains well-preserved overall; tight, bright, clean and strong. Item #361989
Physical description; 365 pages. Notes; Description based upon print version of record. Includes bibliographical references at the end of each chapters and index. Contents; Front Cover; Introduction to the Fishery Sciences; Copyright Page; Table of Contents ; Preface; Chapter 1. The Challenge to Fishery Scientists; 1.1 Recent Trends in Foodfish Production; 1.2 The Need for Food; 1.3 The Need for Outdoor Recreation; 1.4 Common Property Resources; 1.5 Conservation; 1.6 The Tasks of Fishery Scientists; 1.7 Organization of This Book; References; Chapter 2. The Aquatic Environment; 2.1 Hydrology and the Water Cycle; 2.2 Bottoms and Basins; 2.3 Physical Properties of Water; 2.4 Dissolved Materials; 2.5 Photosynthesis; 2.6 Circulation 2.7 Summary-The Environment of Fish and FishingReferences; Chapter 3. Food Chain and Resource Organisms; 3.1 Identification and Nomenclature; 3.2 Classification; 3.3 Major Groups; References; Chapter 4. Biology of Aquatic Resource Organisms; 4.1 Senses; 4.2 Respiration; 4.3 Osmoregulation; 4.4 Schooling; 4.5 Food and Feeding; 4.6 Reproduction and Early Development; 4.7 Age and Growth; 4.8 Toxins and Diseases from Aquatic Resources; References; Chapter 5. Basic Ecology; 5.1 Single-Species Populations; 5.2 Communities and Ecosystems; 5.3 Material and Energy Flow; 5.4 Production and Yield ReferencesChapter 6. Analysis of Exploited Populations; 6.1 Effects of Fishing; 6.2 Stocks and Migrations; 6.3 Collection of Basic Data; 6.4 Availability and Gear Selectivity; 6.5 Recruitment; 6.6 Stock Size; 6.7 Survival and Mortality; 6.8 Growth; 6.9 Yield Models; References; Chapter 7. Aquacultural Science; 7.1 Control of Environment; 7.2 Amenable Species; 7.3 Selective Breeding; 7.4 Nutrition; 7.5 Diseases and Their Control; References; Chapter 8. Fisheries and Their Methods; 8.1 History of Food Fisheries; 8.2 Recent Trends in Production; 8.3 Modem Fishing Systems 8.4 Preservation and Processing8.5 Consumption and Distribution; 8.6 Recreational Fishing; 8.7 Private Aquaculture; 8.8 Public Aquaculture; References; Chapter 9. Fishery Resource Management; 9.1 Functions of Fishery Resource Agencies; 9.2 Origins of Public Policy; 9.3 Objectives and Methods of Management; 9.4 Economic Problems of Fishery Management; 9.5 Conflicts with Other Uses of Water; 9.6 The International Law of Fisheries; 9.7 Special Problems of Fishery Development; References; Subject Index. Subjects; Fishery sciences. Pêches. Technology & Engineering Agriculture General. fish culture. fishes. fishery resources. fishery management. fishing methods. Genres; Bibliography. Illustrated.
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