TY  - BOOK
AU  - Causing, Nicole Benedict Y.
AU  - Tajada, Sherisa C.,
AU  - Abadinas, Aireen Kim Q.,
AU  - Fuertes, Weniglen S.,
TI  - Development of sea urchin (echinoidea) 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: Chapter I. The Problem and its Scope --  Chapter II. Presentation, Analysis and Interpretation of Data --  Chapter III. Summary, Findings, Conclusions, and Recommendations
N2  - Summary: Sea urchin is one of the main shellfish all over the world. Its only edible part is its gonads or roe. Sea urchin is a delicacy in many coastal areas and is often eaten raw but it can also be eaten either raw and cooked. Sea urchin contains a variety of nutrients that's good for health. The focal point of this research is to develop various dishes using sea urchins as the main ingredient. This study was intended to determine the general acceptability if the various sea urchin dishes in terms of taste, aroma, texture and appearance. This study utilized an experimental research design using a researcher-made questionnaire that was answered by 3rd year Business and Accountancy students in the University of Cebu-Banilad campus to determine its general acceptability on taste, aroma, texture and appearance
ER  -