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Artemia Biomass Recipes as Human Food (English Version)
Type: Brochure
Five Artemia Biomass Recipes Developed as Human Food. Those are; Artemia (Brine Shrimp) Kebab, Artemia Egg Omelet, Artemia Water Spinach Fritters, Artemia Coconut Milk Curry and Artemia Jhal Ferazi.
Brochure on Fry Traders
Type: Brochure
Brochure on Fry Traders.
Artemia Biomass Recipes as Human Food (Bangla Version)
Type: Brochure
Five Artemia Biomass Recipes Developed as Human Food. Those are; Artemia (Brine Shrimp) Kebab, Artemia Egg Omelet, Artemia Water Spinach Fritters, Artemia Coconut Milk Curry and Artemia Jhal Ferazi.
Nutrition Leaflet
Type: Brochure
The brochure will be used by front line health workers to do counselling. It consists of information like- what is dietary diversity and balanced diet and its importance; nutrition, care and dietary diversity of women and ...
Brochure on nutrition of small fish
Type: Brochure
This publication provides information on the benefits of consumption of small fish.
Key Messages on nutrition for small-scale aquaculture farmers
Type: Brochure
This brief has key messages on nutrition and its importance for Small-scale Aquaculture (SSA) farmers.
Fish Farming for prosperity
Type: Brochure
This book documents the success of women groups in fish farming under the Odisha Governments flagship program "input assistance to WSHG for scientific pisciculture in GP tanks" over the last three years. This document is ...
Family Nutrition and the Importance of Small Fish
Type: Brochure
Nutrition brochure to address family nutrition and the importance of small fish. This material is developed for the frontline health workers and LSPs (Local Service Providers) to disseminate nutrition knowledge. It includes ...
Brochure on Covid-19
Type: Brochure
This publication provides information on the COVID-19 general awareness.
Booklet: Small Fish Recipes of Assam
Type: Brochure
The document was prepared based on the interactions and discussion with the Communities, information collected on different methods of preparation followed by the communities and the products prepared and evaluated during ...