Content Chapter 1 The State of World Fisheries and Aquaculture Unit 1 Fisheries Resources: Trends in Production, Utilization and Trade (1) Unit 2 Fisheries Resources: Trends in Production, Utilization and Trade (2) Unit 3 Fisheries Resources: Trends in Production, Utilization and Trade (3)
Chapter 2 The Aquatic Environment Unit 4 Hydrology and the Water Cycle Unit 5 Various Waters Unit 6 Physical Property of Water Unit 7 Dissolved Materials Unit 8 Photosynthesis and Circulation (1) Unit 9 Photosynthesis and Circulation (2)
Chapter 3 Food Chain and Resource Organisms Unit 10 Classification Unit 11 Phytoplankton and Zooplankton Unit 12 Seaweeds and Decapoda Unit 13 Lamellibranchiata and Cephalopoda Unit 14 Pisces and Cetacea (1) Unit 15 Pisces and Cetacea (2) Unit 16 Pisces and Cetacea (3) Unit 17 Pisces and Cetacea (4)
Chapter 4 Biology of Aquatic Resource Organisms Unit 18 Senses Unit 19 Respiration, Osmoregulation and Schooling Unit 20 Food and Feeding Unit 21 Reproduction and Early Development Unit 22 Age and Growth Unit 23 Food Webs and Material Cycles Unit 24 Pathology and Medicine Unit 25 Abalone Aquaculture Unit 26 Sea cucumber and sea urchin culture
Chapter 5 The Capture Fisheries Unit 27 Fishing Gear Unit 28 Seine Net Gear Unit 29 Current Regulation Objectives
Chapter 6 Food Fishery Products Unit 30 Characteristics of Fish Flesh Unit 31 Methods of Preservation Unit 32 Quality Unit 33 Marine Biotoxins of Algal Origin and Seafood Safety (1) Unit 34 Marine Biotoxins of Algal Origin and Seafood Safety (2)
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