01352nam a22001817a 4500 OSt 20250320092611.0 250319b |||||||| |||| 00| 0 eng d NVSU Jacinto, Romelyn M. Effects of different levels of oyster mushroom (pleurotus ostreatus jacq.) on the quality and acceptability of beef patties/ Romelyn M. Jacinto Bayombong: Nueva Vizcaya State University, 2011. xii, 38 leaves : photos ; 28 cm. This study was conducted to determine the acceptability of different levels of oyster mushroom (Pleurotus ostreatus Jacq.) on the quality and acceptability of beef patties in terms of appearance, color, flavor and taste and juiciness. Results of the sensory evaluation showed that there were no significant differences in acceptability among the treatments. The experimental patties were found to be as acceptable as the pure beef patty, control. The quality of the finished products in terms of appearance, color, flavor and taste and juiciness showed no significant differences with that of the control. All the experimental patties had the same quality characteristics as the pure beef patty. Thesis (Bachelor of Science in Home Technology - Food and Nutrition) Bibliographical References ddc U 0 58 58 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-19 Donation 0 U (BSHT) J12e 2011 U420 2025-03-19 08:29:37 2025-03-19 U