Development of Tilapia (Oreochromis Miloticus) Loaf with Sweet Potato (Ipomoea Batatas) (Record no. 16419)
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| 000 -LEADER | |
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| fixed length control field | 01937ntm a2200181 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 136263 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250408094732.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 230817n 000 0 eng d |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Hernandez, Danica C. |
| 245 00 - TITLE STATEMENT | |
| Title | Development of Tilapia (Oreochromis Miloticus) Loaf with Sweet Potato (Ipomoea Batatas) |
| Medium | [manuscript] / |
| Statement of responsibility, etc. | Hernandez, Danica C. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Magalang, Pampanga : |
| Name of publisher, distributor, etc. | Pampanga State Agricultural University, |
| Date of publication, distribution, etc. | April 2018. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 54 Leaves ; |
| Dimensions | 28 cm + Computer Disc (4 3/4 in.) |
| 500 ## - GENERAL NOTE | |
| General note | ABSTRACT Title : DEVELOPMENT OF TILAPIA (Oreochromis niloticus) LOAF WITH SWEET POTATO (Ipomoea batatas) Researcher : DANICA C. HERNANDEZ Degree : Bachelor of Science in Hotel and Restaurant Management Date Completed April 2018 Adviser : COLLEEN S. TOLENTINO, Med This study was conducted to develop fish loaf with sweet potato (Oreochromis niloticus). The study was conducted from November 2017 to March 2018. The development of the product was performed at the Senator L. Cayetano Food Processing Center, Pampanga State Agricultural University, Magalang, Pampanga. The researcher used three treatments: Tl (fish loaf with 25% sweet potato and 75% tilapia) T2 (fish loaf with 50% sweet potato and 50% tilapia); T3 (fish loaf with 75% sweet potato and 25% tilapia). Results revealed that the fish loaf which made use 50% sweet potato and 50% tilapia obtained the highest mean score for appearance and overall acceptability however fish loaf which made used of 25% sweet potato and 75% tilapia and 75% sweet potato and 25% tilapia gained the highest mean score for taste and texture. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tolentino, Colleen S., |
| Relator term | Adviser. |
| 730 0# - ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Development of Tilapia (Oreochromis Miloticus) Loaf with Sweet Potato (Ipomoea Batatas) |
| 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 |
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| Not for loan | BSHRM - Research Paper | PSAU OLM | PSAU OLM | Dissertation, Theses | 04/05/2023 | RP H55 2018 | RP12992 | 04/08/2025 | 04/08/2025 | Theses |