Comparative study of making string beans and Baguio beans pickles (Record no. 656)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01705nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331145322.0 |
| 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 | Bodomo, Rhea Mae I. |
| 245 ## - TITLE STATEMENT | |
| Title | Comparative study of making string beans and Baguio beans pickles |
| Statement of responsibility, etc. | Rhea Mae I. Bodomo and Rose A. Domingo |
| 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 | xi, 43 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study determined the acceptability, palatability, and aesthetic value of making pickles using string beans and Baguio beans enriched with carrots and radish as food appetizers. It found out the quality in terms of color and appearance, texture, flavour and taste and general acceptability of the finished products.<br/>Sensory evaluation was done by 10 food panelists using 9-point Hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) to determine if there were significant differences among the treatments.<br/>The result of the study showed no significant difference observed in the color and appearance among the treatment in the preparation of pickles. The general acceptability of Treatment 1, was "most desirable" (Mean =8.10) interpreted as "Desirable." All other two treatments gained means of 7.90 for Treatment 3 and 7.80 for Treatment 2, which were qualitatively described as "Desirable." This simply showed that the respondents agreed on the pickled vegetables general acceptability where all treatments were all "liked very much" as to color/appearance, flavor/taste, texture, and general acceptability.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliographical References |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Domingo, Rose A. |
| 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) B668c 2021 | U1726 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
