University of Cebu-Banilad Library catalog › Details for: The development of spider conch (saang) into various dishes /

Normal view MARC view ISBD view

The development of spider conch (saang) into various dishes / Sheila Marie C. Alontaga, Mathew Shen M. Baguio, and Van Bryan O. Paubsanon.

By: Alontaga, Sheila Marie CContributor(s): Baguio, Mathew Shen M | Paubsanon, Van Bryan OMaterial type: Text

TextPublisher: Cebu City, Philippines : [Publisher not identified], c2019Description: iv, 69 leavesContent type: text Media type: unmediated Carrier type: volume

Contents:

Contents: I. The problem and its scope -- II. Presentation, Analysis and Interpretation of data -- III. Summary, Findings, Conclusions and Recommendations.

Summary: 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.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )
Comments ( 0 )

Item type	Current location	Call number	Status	Date due	Barcode
Thesis	Periodicals	T Al72de 2019 (Browse shelf)	Not for loan		3UCBL000026052

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.

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.

HRM

English

There are no comments on this title.

to post a comment.