000			02054nam a22004457a 4500
003			OSt
005			20250227191628.0
008			250226b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aPotestad, Jerilyn A. _eautrhor.
245			_aAcceptability of using taro (Colocasia esculenta) as main ingredient for making various local dishes / _cJerilyn A. Potestad, Jasper C. Maravillon, Jandine Chlouie S. Paglinawan, Krisna Van P. Dagpin.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024.
300			_axii, 109 pages : _bcolor illustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and appendices.
520			_aTraditional Filipino dishes are the next big trend in the restaurant industry right now. Taro (Colocasia esculenta) is an herbaceous plant belonging to the Araceae family. It is likely native to Southeast Asia, and because of its delicious root-like corm, it went to the Pacific islands and grew an essential crop. Wit its amazing flavors that showcase the nation's multicultural heritage, pinoy food has been pleasing palates for a long time. Almost every dish has some Native, Spanish, or Chinese influence.
521			_aAdult
541			_yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650			_aProduct development
650			_aTaro
650			_aLocal dishes
650			_aSensory attributes
650			_aAroma
650			_aTaste
650			_aAppearance
650			_aQuasi-experimental
650			_aAerobic plate count
650			_aTotal coliform count
650			_aMold and yeast count
651			_aCebu City
700			_aMaravillon, Jasper C. _eauthor.
700			_aPaglinawan, Jandine Chlouie S. _eauthor.
700			_aDagpin, Krisna Van P. _eauthor.
942			_2ddc _cTHE
998			_cadryann[new] _d02/26/2025
999			_c13269 _d13269