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Bulletin de Musée Océanographique de Monaco, 1906
Excerpt from Bulletin de Musée Océanographique de Monaco, 1906: Nos 57-87 Nows préliminaires sur les gisements de Mollusques comestibles des Côtes de France. Les Côtes de la Loire à la Vilaine (avec 1 carte et 2 planches), par M. Le Prof. L. Jouam. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Bulletin Du Musée Océanographique De Monaco, Issues 57-87...
Découvrez une compilation fascinante d'articles scientifiques sur la vie marine et l'océanographie dans le Bulletin du Musée Océanographique de Monaco, comprenant les numéros 57 à 87. Avec des thèmes tels que la faune et la flore sous-marines, la géologie des fonds marins et les technologies de plongée sous-marine, ce livre est une lecture incontournable pour les chercheurs, les amateurs de sciences et les passionnés de l'océan. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
