| 000 -LEADER |
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| fixed length control field |
02795nam a22002897a 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 |
20240605193923.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240601b ||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Language of cataloging |
English. |
| Transcribing agency |
CvSU-CCAT Campus Library. |
| Description conventions |
rda. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
UM |
| Item number |
|
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cuerdo, Jerald H., author. |
| 9 (RLIN) |
9672 |
| 245 ## - TITLE STATEMENT |
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| Title |
Malunggay (moringa oleifera) leaves as an Extender in making hamburger patties / |
| Statement of responsibility, etc. |
Jerald H. Cuerdo [and three others.] |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Rosario, Cavite : |
| Name of publisher, distributor, etc. |
Cavite State University-CCAT Campus, |
| Date of publication, distribution, etc. |
2015 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vi, 34 leaves : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
A Research Study (LSHS)--Cavite State University-CCAT Campus, 2015. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and appendices. |
| 520 ## - SUMMARY, ETC. |
|---|
| Thesis Abstract |
<a href="CUERDO, JERALD H. GABALES, PHOEBE ZYRAH B. LISAMA, LOVINA D. NOLASCO, AND JAN JIEGO R., Malunggay (Moringa Oleifera) as an Extender in Making Hamburger Patties. An experimental study. Thesis Adviner. Engr. Reynaldo Villanueva<br/><br/>The purpose of the study was to use malunggay leaves as an extender in making hamburger paties. This study aimed to determine the acceptability and significant difference of hamburger patty extended with malunggay in terms of sensory evaluations such as aroma, color, taste and texture in different variants (pork, beef and chicken)<br/><br/>This study used the RCBD to determine the acceptability and significant difference of hamburger patties extended with malungay leaves<br/><br/>Four-hundred fifty (450) grams of dried malunggay were gathered by the researchers These 450 grams dried malunggay was divided into three products cach received 150 grams and to make the ratio equal the researchers used 8 grams of flour per 150 grams of malunggay<br/><br/>To get the result of the patties, the researchers used survey forms, Likert Scale, Tukey Test and ANOVA table to determine the acceptance rate of the patties according to its texture, aroma, color and the taste. The results showed that the patties extended with malunggay were accepted. The results also showed that Ti(pork) is the most accepted among the three treatments according to the flavor, aroma and color<br/><br/>Based on findings and conclusion of the study, it was recommended to conduct a marketing strategy to know the viability of hamburger patties extended with malunggay leaves Study the packaging materials to be used in selling the hamburger patties with malunggay leaves.">CUERDO, JERALD H. GABALES, PHOEBE ZYRAH B. LISAMA, LOVINA D. NOLASCO, AND JAN JIEGO R., Malunggay (Moringa Oleifera) as an Extender in Making Hamburger Patties. An experimental study. Thesis Adviner. Engr. Reynaldo Villanueva<br/><br/>The purpose of the study was to use malunggay leaves as an extender in making hamburger paties. This study aimed to determine the acceptability and significant difference of hamburger patty extended with malunggay in terms of sensory evaluations such as aroma, color, taste and texture in different variants (pork, beef and chicken)<br/><br/>This study used the RCBD to determine the acceptability and significant difference of hamburger patties extended with malungay leaves<br/><br/>Four-hundred fifty (450) grams of dried malunggay were gathered by the researchers These 450 grams dried malunggay was divided into three products cach received 150 grams and to make the ratio equal the researchers used 8 grams of flour per 150 grams of malunggay<br/><br/>To get the result of the patties, the researchers used survey forms, Likert Scale, Tukey Test and ANOVA table to determine the acceptance rate of the patties according to its texture, aroma, color and the taste. The results showed that the patties extended with malunggay were accepted. The results also showed that Ti(pork) is the most accepted among the three treatments according to the flavor, aroma and color<br/><br/>Based on findings and conclusion of the study, it was recommended to conduct a marketing strategy to know the viability of hamburger patties extended with malunggay leaves Study the packaging materials to be used in selling the hamburger patties with malunggay leaves.</a> |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cuerdo, Jerald H., author |
| 9 (RLIN) |
9672 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gabales, Phoebe Zyrah B., author |
| 9 (RLIN) |
13304 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lisama, Lovina D., author |
| 9 (RLIN) |
13305 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nolasco, Ian Jiego R., author |
| 9 (RLIN) |
13306 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Villanueva, Reynaldo A., adviser |
| 9 (RLIN) |
13307 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Emelo, Marian A., technical critic |
| 9 (RLIN) |
6625 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Thesis/Manuscripts/Dissertations |
| Call number prefix |
UM |
