Acceptability of durian (Durio zibethinus Linn.) in three selected snack items (bread roll, tart, pie)/ (Record no. 633)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01554nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331131948.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250331b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Alava, Deborah D. |
| 245 ## - TITLE STATEMENT | |
| Title | Acceptability of durian (Durio zibethinus Linn.) in three selected snack items (bread roll, tart, pie)/ |
| Statement of responsibility, etc. | Deborah D. Alava |
| 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 | xii, 39 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to determine the acceptability of Durian in making three selected Snacks (bread roll, tart, pie) on the food quality in terms of appearance and color, taste and flavor and general acceptability. And to determine which of the 3 treatment was the most preferred product.<br/> There were no significant differences in quality in terms of appearance and color, taste and flavor and in general acceptability of the three experimental products. Durian is therefore highly acceptable as an ingredient in the three snack items like bread roll, tart and pie recipes implying that it's use in the experimental durian products have a guest potential for commercialization durian in making bread roll, tart, pie recipes. The experimental treatments did not show significant differences as to food quality in terms of appearance and color and taste and flavor. Although the tart ranked as just, the Kramer's Rank Sum Test showed that it was not significantly different from the other two products.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | 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 | Reference Section | 03/31/2025 | Donation | U (BSHT) Al324a 2011 | U446 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
