2021
DOI: 10.1016/j.aqrep.2020.100562
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Effect of eco-physiological factors on biometric traits of green mussel Perna viridis cultured in the south-east coast of the Bay of Bengal, Bangladesh

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Cited by 6 publications
(3 citation statements)
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“…The range of water temperature in the Percut Sei Tuan is between 29.73-32.17°C. In accordance with the observations of Sagita et al (2017) and Noor et al (2021), the water temperature of Green mussel cultivation during the study ranged from 27.5°C-34.0°C. The positive relationship between P. viridis density and temperature, especially at station I (points 1 and 2).…”
Section: Discussionsupporting
confidence: 92%
See 1 more Smart Citation
“…The range of water temperature in the Percut Sei Tuan is between 29.73-32.17°C. In accordance with the observations of Sagita et al (2017) and Noor et al (2021), the water temperature of Green mussel cultivation during the study ranged from 27.5°C-34.0°C. The positive relationship between P. viridis density and temperature, especially at station I (points 1 and 2).…”
Section: Discussionsupporting
confidence: 92%
“…This analysis was performed using the XL Stat software in order to determine the relationship between the density of Green mussels and the physical and chemical parameters of water and sediment (Basyuni et al 2018;Noor et al 2021). There were 12 factors analyzed in PCA, including density of Green mussels, temperature, salinity, water current, pH, DO, nitrate, phosphate, C-organic, percentage of texture sand, silt, and clay.…”
Section: Principal Component Analysis (Pca)mentioning
confidence: 99%
“…, and other environmental conditions(Noor et al 2021). Green mussel shell opening and meat yield, which are affected by steaming, are shown in Table1.…”
mentioning
confidence: 99%