Tag: Microbial Analysis
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Innovation of rabbit (oryctolagus cuniculus) meat recipes and sensory evaluation
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Clariemar S. Alban (Author) Abstract This study was conducted at Central Poblacion and Ambayec, Bokod, Benguet and Benguet National High School, Wangal, La Trinidad, Benguet last November and December 2023. Sensory evaluation was conducted to determine the qualities of the innovated recipes and preferences of the respondents towards the different rabbit meat samples. The eight…
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Blue ginger – leafy veggie yema candy
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Carla V. De Pedro (Author) Abstract The study evaluates Blue Ginger- Leafy Veggie Yema Candy by examining its sensory qualities, consumer acceptability, self-life, microbial safety, and nutritional content. An experiment development method with a completely randomized design will be used, and data will be analyzed using ANOVA. Sensory evaluation will be conducted using the Nine-…