Date of Original Version
One of the key problems faced by oyster farmers in temperate regions of the world is that the condition of the oysters, or the relative ‘fatness’ of the meat, changes throughout the growing season in response to changes in water temperature and the seasonal availability of phytoplankton in the water as food for the oysters.
Michael A Rice. "Shellfish Cytogenetics to Domesticate Oysters and other Shellfish" Aquaculture Magazine Vol. 46 Iss. 1 (2020) p. 68 - 71 ISSN: 0199-1388. http://works.bepress.com/michael_rice/74/
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