The spatial characteristics of the seafood processing industry Public

http://ir.library.oregonstate.edu/concern/graduate_projects/st74cr09n

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  • This study examines the spatial characteristics of the seafood processing industry on the Oregon Coast. Three study areas are discussed: the Astoria area, the Newport area, and the Coos Bay area. The industry is categorized by four types of seafood processors. Types and uses of processing and nonprocessing space are defined. Comparisons are made between types of processors and their uses of space, between spatial use and distribution among the study areas, and the processing spaces within each study area. Present and future expansion is discussed.
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  • File scanned at 300 ppi (Monochrome, 8-bit Grayscale) using ScandAll PRO 1.8.1 on a Fi-6670 in PDF format. CVista PdfCompressor 4.0 was used for pdf compression and textual OCR.
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  • description.provenance : Submitted by Kaylee Patterson (kdpscanner@gmail.com) on 2012-07-10T16:50:18ZNo. of bitstreams: 1BonackerGreggLynn.pdf: 1894115 bytes, checksum: 6edbba930ff1b0944964f25bc0ac0566 (MD5)
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