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dc.contributor.authorGrant, Jon
dc.contributor.authorStrand, Øivind
dc.date.accessioned2020-10-30T09:45:15Z
dc.date.available2020-10-30T09:45:15Z
dc.date.created2020-05-13T10:05:47Z
dc.date.issued2019
dc.identifier.isbn9783319967769
dc.identifier.urihttps://hdl.handle.net/11250/2685820
dc.description.abstractFood provisioning is a prominent feature of marine bivalve production, applicable worldwide since ancient times. Easy accessibility of this food source and high nutritional value make bivalves a possible driver in human evolution. In this section bivalve meat production is addressed, as well as other provisioning services including pearls and bio-active compounds. In both bivalve aquaculture and fisheries, harvest and production for meat provisioning must be balanced against carrying capacity and its implications for other services including water quality maintenance and habitat structure. Provisioning of meat through aquaculture can be improved via hatchery and breeding advances, a necessity in the changing ocean climate.en_US
dc.language.isoengen_US
dc.relation.ispartofGoods and Services of Marine Bivalves
dc.relation.urihttps://link.springer.com/content/pdf/10.1007%2F978-3-319-96776-9_1.pdf
dc.titleIntroduction to Provisioning Servicesen_US
dc.typeChapteren_US
dc.description.versionpublishedVersionen_US
dc.subject.nsiVDP::Marinbiologi: 497en_US
dc.subject.nsiVDP::Marine biology: 497en_US
dc.source.pagenumber3-5en_US
dc.identifier.doi10.1007/978-3-319-96776-9_1
dc.identifier.cristin1810698
cristin.ispublishedtrue
cristin.fulltextoriginal


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