¬® Mapping of Indian Locations for Concentrated Solar Thermal applications based on Ground measured Irradiation Data
¬®Solar Passive Architecture: An opportunity to design better
¬®Solar Sorption Refrigeration and Air conditioning
¬®Solar Thermal Energy Storage: A Review on Latent Heat Storage Materials and Applications
¬®Resources Assessments & Thermodynamics analysis of Hybrid Biomass-Solar Thermal Power Plant in India
¬®Solar Thermoelectric Cooling: Thermodyna-mic Modelling
¬® General Introduction ¬® Research Status of Global Fermented Fish Products ¬® Results ¬® Discussion ¬® Reference
The sustainable use of microorganisms in food fermentation is based on an interrelationship with regard to indigenous knowledge of food fermentation, modern expertise and information, basic understanding of the microbial background of a fermentation and of good hygienic practices, and conservation of microbial strains. Ethnic fermented fish products of the Eastern Himalayas including North East India are considered to preserve microbial diversity ex situ and they are custodians of microbial diversity and play a key role in the storage and supply of authentic reference material for research and development. This book has updated and collated information and researches carried out on microbiology and health-promoting benefits of fermented and traditionally preserved fish products of the Eastern Himalayas including North East India. The present book is the first of this kind on compilation of various traditionally preserved ethnic fish products of the Eastern Himalayas including North East India regions.