The Role of Water Temperature in Hard Clam Aquaculture Kerry Weber, Leslie Sturmer, Elise Hoover, and Shirley Baker This document describes the affects of water temperature in hard clam production
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By Shirley Baker, Denise Petty, Assistant Professor, Department of Fisheries and Aquatic Sciences; Ruth Francis-Floyd, Professor, College of Veterinary Medicine and Department of Fisheries and Aquatic Sciences, Institute of Food and Agricultural Sciences; Roy Yanong, Associate Professor, Tropical Aquaculture Laboratory, Department of Fisheries and Aquatic Sciences, Institute of Food and Agricultural Sciences; Leslie Sturmer Shellfish Extension Agent, Florida Cooperative Extension Service. Published by University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS).
Other 5M Publishing sites Use the above box to search this section or the whole site Print This Page Introduction to Infectious Diseases in Hard Clams By Shirley Baker, Denise Petty, Assistant