000			02174nam a22004457a 4500
003			OSt
005			20250227191655.0
008			250226b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aVerano, Brian David _eauthor.
245			_aAcceptability of savory dishes using aninikad (Canarium urceus) as main ingredient in making fried dumpling, sisig, and spring roll / _cBrian David Verano, Reah Mae Lacio, Katrine Amara Lao, Walter Boie III, John Paolo Villegas.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024.
300			_axv, 128 pages : _bcolor illustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and appendices.
520			_aFor 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.
521			_aAdult
541			_yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650			_aAcceptability
650			_aAninikad
650			_aConsumers
650			_aFried dumplings
650			_aMeat
650			_aSeafood-based
650			_aSisig
650			_aSpring roll
650			_aSavory dish
650			_aSensory attribute
650			_aQuasi-experimental research
700			_aLacio, Reah Mae _eauthor.
700			_aLao, Katrine Amara _eauthor.
700			_aBoie, Walter, III _eauthor.
700			_aVillegas, John Paolo _eauthor.
942			_2ddc _cTHE
998			_cadryann[new] _d02/26/2025
999			_c13268 _d13268