000			01352nam a22001817a 4500
003			OSt
005			20250320092611.0
008			250319b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aJacinto, Romelyn M.
245			_aEffects of different levels of oyster mushroom (pleurotus ostreatus jacq.) on the quality and acceptability of beef patties/ _cRomelyn M. Jacinto
260			_aBayombong: _bNueva Vizcaya State University, _c2011.
300			_axii, 38 leaves : _bphotos ; _c28 cm.
500			_aThis 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.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aBibliographical References
942			_2ddc _cU _n0
999			_c58 _d58