TY  - BOOK
AU  - Verano, Brian David
AU  - Lacio, Reah Mae
AU  - Lao, Katrine Amara
AU  - Boie, Walter, III
AU  - Villegas, John Paolo
TI  - Acceptability of savory dishes using aninikad (Canarium urceus) as main ingredient in making fried dumpling, sisig, and spring roll
PY  - 2024///
CY  - Cebu City, Philippines
PB  - University of Cebu-Banilad
KW  - Acceptability
KW  - Aninikad
KW  - Consumers
KW  - Fried dumplings
KW  - Meat
KW  - Seafood-based
KW  - Sisig
KW  - Spring roll
KW  - Savory dish
KW  - Sensory attribute
KW  - Quasi-experimental research
N1  - Includes bibliographical references and appendices; Adult
N2  - For many years, overindulgence in meat has been a significant contributor to health problems, as it can lead to high risk, including cancer and even death. Meat substitutes refer to a wide range of food products that replace meat in a dish or food due to their unique qualities . Savory dishes are dishes characterized by their rich, umami flavors and are not sweet. This study focused on making new savory dishes using aninikad (Canarium urceus) as the main ingredient in making fried dumplings, sisig, and spring rolls. This study assessed the acceptability of savory dishes using aninikad to be added to restaurant menus
ER  -