Seafood Transporting
Dry ice is a solid form of CO2 and the using of dry can be prevented the putrid bacteria growth in the seafood. The higher concentration of CO2 it is more effective for the anti putrid bacteria in the seafood.

Temperature up to -78°C, high quality with 99,98% is pure of dry ice, not odorless, no alcohol and just have low in the reducing of volume.

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