TY  - BOOK
AU  - Alontaga, Sheila Marie C.,
AU  - Baguio, Mathew Shen M.,
AU  - Paubsanon, Van Bryan O.,
TI  - The development of spider conch (saang) into various dishes
PY  - 2019///
CY  - Cebu City, Philippines
PB  - [Publisher not identified]
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2019; Contents: I. The problem and its scope -- II. Presentation, Analysis and Interpretation of data -- III. Summary, Findings, Conclusions
 and Recommendations
N2  - Summary: Spider conch is a good source of protein, which is an important component of every cell in the body. Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin, and blood (Osterweil, 2005). The primary purpose of this study was to develop spider conch into various dishes . This study was intended to determine the general acceptability of the spider conch into various dishes in terms of taste, aroma, appearance, texture, and its significance between Lot 1, Lot 2 and Lot 3. This study used experimental research using the researcher-made questionnaire, which was answered by general respondents to determine the acceptability of the spider conch into various dishes
ER  -