Jam preparation of mixed vegetables/ (Record no. 427)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01795nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404143150.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250327b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Atteo, Cathlyn B., author. |
| 245 ## - TITLE STATEMENT | |
| Title | Jam preparation of mixed vegetables/ |
| Statement of responsibility, etc. | Cathlyn B. Atteo, John Oliver T. Daileg, and Crystal Mae L. Pascua |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2021. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 43 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study utilized and determined the desirability of mixed vegetables such as sweet potato, chayote, and squash in the preparation of jams, in terms of their color and appearance, texture, flavor, taste, and the general acceptability of the finished product.<br/>The food panelist made the sensory evaluation using a Hedonic 9-point scale. Data gathered were subjected to data analysis of variance (ANOVA) to determine the significant difference between the Treatment 2 and 3 obtained the very desirable color and appearance than Treatment 4 and the control. The texture of the finished product of treatment 3 was very desirable than other experimental treatments. Treatment 3 and 4 were rated as desirable in flavor and taste than Treatment 2 and control. The experimental treatments should not significantly differ in color texture, flavor, and taste with the control recipe. As to general acceptability, the food evaluators liked the experimental treatment very much, implying that the finished products were acceptable in making jam.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology—Food and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Daileg, John Oliver T., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Pascua, Crystal Mae L., author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | General Reference Section | 03/27/2025 | Donation | U (BSHT-FN) At883j 2021 | U1711 | 03/27/2025 | 03/27/2025 | Undergraduate Research |
