Acceptability of mandarin (citrus reticulata blanco) pomace as extender and flavor enhancer in beef, fish, and chicken patties/ (Record no. 435)
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| 000 -LEADER | |
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| fixed length control field | 01591nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404143351.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250328b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Fabian, Alen Joyce M. |
| 245 ## - TITLE STATEMENT | |
| Title | Acceptability of mandarin (citrus reticulata blanco) pomace as extender and flavor enhancer in beef, fish, and chicken patties/ |
| Statement of responsibility, etc. | Alen Joyce M. Fabian. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 40 leaves : |
| Other physical details | illustration, photos; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | The study was conducted to determine the acceptability of mandarin pomace as extender and flavor enhancer of beef, fish and chicken patties and to determine the quality of the finished products in terms of juiciness and flavor and to determine which of the three different kinds of patties is most preferred by the sensory panelists.<br/> Results showed that there were no significant differences on the quality and acceptability of beef, fish and chicken patties with 10% mandarin pomace as extender and flavor enhancer. Of the three patties ranked for preference, beef patties were the most preferred by the sensory panelists, followed by fish patties. Regardless of the kind of patty the use of 10% mandarin pomace as extender and flavor enhancer produces patties which are "Moderately Desirable" to "Very Desirable" in flavor, "Very Juicy" and were "Liked very much" by the sensory panel.<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 |
| 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 | 03/28/2025 | Donation | U (BSHT-FN) F118a 2011 | U418 | 03/28/2025 | 03/28/2025 | Undergraduate Research |
