TY  - BOOK
AU  - Ygot, Kristotomo,
AU  - Pascual, Jasper Benedict V.
AU  - Dela Peña, Dey B.
TI  - Development of Mussels (Perna Viridis) into various dishes
PY  - 2018///
CY  - Cebu City
PB  - University of Cebu
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018
N2  - Summary: Mussels are shellfish, commonly found in seafood dishes and distinctive for their oblong shell shape. They comprise several groups of clams. Mussels can be found in lakes, ponds, rivers, and steams around the world. This study aims to develop mussels into various dishes. It also intended to determine the general acceptability rate of mussels into various dishes according to its taste, texture and aroma and appearance and the significant difference between and among the develop mussels into various dishes. The inputs are the ingredients used in the development of mussels, procedures of cooking the various dishes in Lot 1 (Adobo), Lot 2 (Patty) and Lot 3 (Paklay). This study utilized an experimental research designed using mussels into various dishes. The researchers made questionnaire and were distributed to the 50 randomly selected Criminology students from the University of Cebu- Banilad Campus. The result shows that Lot 1 which is the adobo mussel was highly acceptable because it blends the taste of the ingredients. There is no significant difference between and among the mussel dishes created, Therefore, the developed mussels into various dishes are alternative product than the commercial product available in the market because it can give nutritional value regarding health benefits.
ER  -