RIPPLE MARKS—The Story Behind the Story
It's September. Seafood restaurants from coast to coast are serving platter after platter of steaming crabs, ready for hammering and picking. The supply seems endless, but is it?
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| Format: | Article |
| Language: | English |
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The Oceanography Society
2014-09-01
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| Series: | Oceanography |
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| Online Access: | http://tos.org/oceanography/archive/27-3_dybas.pdf |