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The development of skinless sausage (longganisa) using sea cucumber (holothuroidea) as a main ingredient / Lyndel Eve Teñoso, Zion Rafael Taduyo, Rhee Marjovi Rosios, Ian Paolo Taracatac.

By: Teñoso, Lyndel Eve [author.]Contributor(s): Rosios, Rhee Maejovi [author.] | Taduyo, Zion Rafael [author.] | Taracatac, Ian Paolo [author.]Material type: Text

TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, 2025Description: xiii, 123 pages : color illustrations ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: [hardbound]Subject(s): Sea cucumber | Skinless longganisa | Sensory attributesSummary: For many years, overconsumption of meat has been linked to significant health problems, including an increased risk of cancer and even mortality. This has fueled interest in exploring alternative protein sources. This research aims to explore the potential of sea cucumber as a primary ingredient in the development of skinless longganisa, popular Filipino sausage.

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Item type	Current location	Call number	Status	Date due	Barcode
Thesis	College Library Periodicals Index	T T25de 2025 (Browse shelf)	Not for loan		3UCBL000029018

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For many years, overconsumption of meat has been linked to significant health problems, including an increased risk of cancer and even mortality. This has fueled interest in exploring alternative protein sources. This research aims to explore the potential of sea cucumber as a primary ingredient in the development of skinless longganisa, popular Filipino sausage.