000			01647nam a22003497a 4500
003			OSt
005			20250805172037.0
008			250805b |||||||| |||| 00| 0 eng d
020			_a[hardbound]
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aTeñoso, Lyndel Eve. _eauthor.
245			_aThe development of skinless sausage (longganisa) using sea cucumber (holothuroidea) as a main ingredient / _cLyndel Eve Teñoso, Zion Rafael Taduyo, Rhee Marjovi Rosios, Ian Paolo Taracatac.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _c2025.
300			_axiii, 123 pages : _bcolor illustrations ; _c28 cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references.
520			_aFor many years, overconsumption of meat has been linked to significant health problems, including an increased risk of cancer and even mortality. This has fueled interest in exploring alternative protein sources. This research aims to explore the potential of sea cucumber as a primary ingredient in the development of skinless longganisa, popular Filipino sausage.
521			_aAdult
541			_yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650			_aSea cucumber.
650			_aSkinless longganisa.
650			_aSensory attributes.
700			_aRosios, Rhee Maejovi. _eauthor.
700			_aTaduyo, Zion Rafael. _eauthor.
700			_aTaracatac, Ian Paolo _eauthor.
942			_2ddc _cTHE
998			_cLeslie[new] _d08/05/2025
999			_c13840 _d13840