MARC details
| 000 -LEADER |
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| fixed length control field |
03471nam a2200313 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230215094124.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
070418s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
635.21 |
| Item number |
C17 1995 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Capalad, Majella A. |
| Relator term |
author |
| 9 (RLIN) |
32980 |
| 245 10 - TITLE STATEMENT |
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| Title |
Cooking, processing, and sensory qualities of matured aerial potato (Dioscorea bulbifera) / |
| Statement of responsibility, etc. |
by Majella A. Capalad. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Name of publisher, distributor, etc. |
Don Severino Agricultural College, |
| Date of publication, distribution, etc. |
1995. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
63 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Research Study (Agricultural Science Curriculum) Don Severino Agricultural College. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
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| College and Department |
Science High School, College of Education (CED) |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
CAPALAD, MAJELLA A., Applied Research IV (Agricultural Science Curriculum), Don Severino Agricultural College, Indang, Cavite, April, 1995. "COOKING, PROCESSING, AND SENSORY DUALITIES OF MATURED AERIAL POTATO". <br/>Advisers: Prof. Julia U. Razon Mrs. Daisy M. Marca <br/><br/> The study "Cooking, Processing and Sensory Dualities of Matured Aerial Potato" was conducted at the Home Economics Education Department of the Don Severino Agricultural College from March to September, 1994. Generally, this study aimed to establish cooking, processing, and sensory qualities of matured aerial potato. Specifically, this study aimed to develop halaya utilizing aerial potato to determine the acceptability of the developed product (halaya): and study the shelf life of "halaya" or jam. There were three halaya recipes developed. <br/> The first recipe used the following ingredients: evaporated milk, condensed milk, sugar and aerial potato. This recipe was used as sample 2 in the sensory evaluation. The second recipe used evaporated milk, sugar, and aerial potato. This was used as sample 1 in the sensory evaluation. The last recipe used condensed milk, sugar, coconut milk instead of evaporated milk, and aerial potato. This was used as sample 3 in the sensory evaluation. Results showed that among the samples evaluated, there are significant differences in all the sensory qualities such as color, consistency, texture, flavor, aroma, palatability, and general acceptability. Highly significant differences were also obtained among the Judges in terms and aroma. Significant differences were obtained among the judges with respect to color, and non significant results were obtained among the judges in consistency, flavor, palatability, and general acceptability. Based from the mean scores of the sensory qualities of the developed product, sample 2 got the highest mean score. <br/><br/> In general, halaya from aerial potato is acceptable to the judges. Sample 2 is the most acceptable among the three samples. after In terms of shelf life, the products developed molds-, cooking and stored under ordinary room Sample three developed the most molds. <br/>temperature. <br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
|
| Accession number |
R-210 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Aerial potato |
| 9 (RLIN) |
27878 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1282 |
| Course or Program |
Science High School |
| Major |
Agricultural Science Curriculum |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Marca, Daisy M. |
| 9 (RLIN) |
29726 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f96461cf5b110ebb2f1ebb9e2cc43586">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f96461cf5b110ebb2f1ebb9e2cc43586</a> |
| Link text |
Click here to view thesis abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
