MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03242nam a2200313 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230516130630.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
091211s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.92 |
| Item number |
Si8 2009 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Sisperez, Iva Kristine L. |
| 9 (RLIN) |
15186 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Palatability of skinless longanisa with sweet basil / |
| Statement of responsibility, etc. |
by Iva Kristine L. Sisperez. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2009. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 47 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Thesis (BSA--Animal Science) Cavite State University |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
|---|
| College and Department |
College of Agriculture, Food, Environment and Natural Resources (CAFENR) |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
SISPEREZ, IVAKRISTINE LAGAMAYO. Palatability of Skinless Pork Longanisa with Sweet Basil. Undergraduate Thesis, Bachelor of Science in Agriculture major in Animal Science, Cavite State University , Indang, Cavite. April 2009. Adviser: Prof. Teresita M. Labrador.<br/><br/>A study was conducted to determine the physico-chemical and sensory properties, consumer acceptability, and production cost of skinless pork /longanisa with<br/>and without sweet basil.<br/><br/>Ground pork was made into skinless /longganisa with and without sweet basil. The following treatments were used: T1 (100% ground pork without sweet basil), T2 (100% ground pork with 5 grams of oven-dried sweet basil), T3 (100% ground pork<br/>with 10 grams of oven-dried sweet basil), and T4 (100% ground pork with 15 grams of oven-dried sweet basil). Physico-chemical properties were determined. Data on sensory evaluation were analyzed using Friedman two-way Analysis of Variance (ANOVA).<br/><br/>Results of sensory evaluation indicated highly significant differences (P<0.01) in off-flavor and significant differences (P<0.05) in tenderness. However, the treatments were similar (P >0.05) in terms of color, aroma, flavor, juiciness as well as general acceptability.<br/><br/>Based on physico-chemical properties, pH, water holding capacity and cooking yield were almost the same in all treatments. The pH of the products ranged from 5.4- 5.6.Water-holding capacity ranged from 82.59-90.18% while cooking yield ranged from 66.67-83.33%.<br/><br/>Consumer acceptability test using one hundred consumers revealed that skinless pork longanisa from T4 (100% ground pork with 15 grams of oven-dried sweet basil)<br/>was very acceptable. Those from other three treatments were all acceptable.<br/><br/>T4 (100% ground pork with 15 grams of oven-dried sweet basil) had the highest production cost and T1 (100% ground pork without sweet basil) had the lowest production cost. However, the differences among treatments were minimal.<br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
05/14/2009 |
| Accession number |
T-3967 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pork |
| General subdivision |
Quality |
| 9 (RLIN) |
15185 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| 9 (RLIN) |
1367 |
| Course or Program |
Bachelor of Science in Agriculture |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Labrador, Teresita M. |
| 9 (RLIN) |
27715 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=257442e25fac29c4d492861e13ffe6bc">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=257442e25fac29c4d492861e13ffe6bc</a> |
| Link text |
Click here to view thesis abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
