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040			_cNVSU
100			_aFabian, Alen Joyce M.
245			_aAcceptability of mandarin (citrus reticulata blanco) pomace as extender and flavor enhancer in beef, fish, and chicken patties/ _cAlen Joyce M. Fabian.
260			_aBayombong: _bNueva Vizcaya State University, _c2011.
300			_axi, 40 leaves : _billustration, photos; _c28 cm.
500			_aThe 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. 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.
500			_aThesis (Bachelor of Science in Home Technology—Food and Nutrition)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cU _n0
999			_c435 _d435