Acceptability of sauce, umind, fresh water clams as alternative for oyster. (Record no. 15511)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02271ntm a2200169 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 134352 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250408094533.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 230130n 000 0 eng d |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Canlas, Charlotte M. |
| 245 00 - TITLE STATEMENT | |
| Medium | [manuscript] / |
| Statement of responsibility, etc. | Charlotte M. Canlas. |
| Title | Acceptability of sauce, umind, fresh water clams as alternative for oyster. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Magalang, Pampanga : |
| Name of publisher, distributor, etc. | Pampanag State Agricultural University, |
| Date of publication, distribution, etc. | August 2021. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xv, 47 leaves ; |
| Dimensions | 28 cm. + 1 computer disc (4 3/4 in.) |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | the freshwater clam (Corbicula fluminea, Cristaria Plicata and Pilsbryoconcha compressa) sauce as another option for any other type of condiments or sauce. It would provide a generally accepted condiment just like the oyster sauces of the world but makes use of a species of a freshwater clam. The researcher assessed the freshwater clam sauce formulations as to four quality attributes: color, odor, taste and texture. It also sought to determine the purchase intention of the respondens toward the finished product and to perform simple cost analysis in the production of freshwater clam sauce puree. Four treatments were used in the study which include T0-no Concentration of freshwater clam puree; T1Corbicula fluminea puree, T2Cristaria plicate puree; and T3Pilsbryoconcha compress puree. \n terms of obtaining purpose of The respondents towards the product, results discovered that all treatments except treatment 1 was obtained by the respondents if commercialized. The proposed undertaking was carried out at the researcher's house in Brgy. San Ildefonso, Magalang, Pampanga from the month of November to the month of December, 2020. Based on the statistical analysis of data there were no significant difference among the treatments in terms of texture. The result on the general acceptability measure of the three treatments and one control of the freshwater clam sauce is presented in Table 6. Based on Table 6, The overall acceptability of fresh water clam sauce is comparable with a descriptive rating of "like moderately". |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mendoza, Gerondina C., |
| Relator term | Adviser. |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Not for loan | BSFisheries | PSAU OLM | PSAU OLM | Dissertation, Theses | 01/30/2023 | UT C22 2021 | UT12342 | 04/08/2025 | 04/08/2025 | Theses |