Blood cockles meat as an additive in pizza pie / (Record no. 125614)

MARC details
000 -LEADER
fixed length control field 02425nam a22002297a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220818154119.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 220818b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number
040 ## - CATALOGING SOURCE
Transcribing agency HNU
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Placement Code Th
Classification number 641.5 B62
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Baluyos, James L. et.al.
245 ## - TITLE STATEMENT
Title Blood cockles meat as an additive in pizza pie /
Statement of responsibility, etc. James L. Baluyos et.al.
264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Tagbilaran City, Bohol
Name of producer, publisher, distributor, manufacturer Holy Name University
Date of production, publication, distribution, manufacture, or copyright notice 2018
336 ## - CONTENT TYPE
Source text
Content type term rdacontent
337 ## - MEDIA TYPE
Source unmediated
Media type term rdamedia
338 ## - CARRIER TYPE
Source volume
Carrier type term rdacarrier
520 ## - SUMMARY, ETC.
Summary, etc. Abstract:<br/><br/>The main thrust of this study was to determine the acceptability of blood cockle meat as an additive in pizza pie in terms of its appearance, aroma, taste and texture. This study sought to find out the profile of blood cockle pizza in terms of its cost and ingredients, shelf life, tools and equipment and procedures involved; the acceptability of blood cockle pizza in terms of its appearance, aroma, taste, and texture; the difference in the acceptability level of blood cockle pizza in terms of its appearance, aroma, taste, and texture. There were 30 participants from Holy Name University, (10) TLE Students, (10) Culinary Teachers in College and Junior High School Department, and (10) HRM students. The products were distributed and tasted by the participants and after it, the questionnaires were given. The participants rated the varied pizza (blood cockle pizza, mussel pizza, combination pizza and commercial pizza) using the 9-point Hedonic Scale. The gathered data were computed and analyzed using the weighted mean and One Way Analysis of Variance (ANOVA) to determine the significant difference in the acceptability of blood cockle pizza in terms of its appearance, aroma, taste, and texture. The findings revealed that there was no significant difference of the blood cockle pizza and commercial pizza in terms of its appearance. The findings also revealed that there was a significant difference between the bloody cockle pizza and commercial pizza in terms of its aroma, taste, and texture. Therefore the bloody cockle pizza has a potential to be patronize and acceptable by the customers when invested upon in the market.<br/>
521 ## - TARGET AUDIENCE NOTE
Target audience note College of Education
Source Bachelor of Technology and Livelihood Education major in Home Economics
600 ## - SUBJECT ADDED ENTRY--PERSONAL NAME
Personal name Cruz, Shecaina L.; Datoy, Joel L.; Jamero, Jovelyn M.; & Sajulga, Lyndie S.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Theses
Classification part 600-699
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Date last seen Date last checked out Price effective from Koha item type
    Dewey Decimal Classification     FIL College Library College Library Theses Section 08/18/2022 Donation 1 Th COED 641.5 B62 2018 TH02423 08/18/2022 08/18/2022 08/18/2022 Theses