Explore the fascinating world of ethnic fermented and preserved fish products from the Eastern Himalayas in “Microbiology and Nutrition of Ethnic Fermented and Preserved Fish Products of the Eastern Himals.” Published by Today & Tomorrow’s Printers and Publishers, this English-language book delves into the intricate microbial processes and nutritional profiles of traditional seafood preservation techniques unique to this remote region. Discover the science behind these age-old practices, essential for researchers, food scientists, and anyone interested in ethnobotany, food heritage, and sustainable food preservation. A valuable addition to your collection at The Bookish Owl for understanding global food diversity and nutrition.