Planning Seafood Cold Storage

Seafood processors will want a copy of this book to guide them through the planning and building stages of a cold store unit, and to use as a reference for storage times and conditions for seafoods. Written by veteran researchers in seafood science and refrigeration, the manual addresses everything from choosing the building site to designing the shelving, including costs. Well-designed cold storage facilities enhance the production of high quality and affordable seafoods from Alaska. In the 1997 edition, the appendix is brought up to date.