MARC details
| 000 -LEADER |
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| fixed length control field |
02400nam a22003137a 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 |
20250404160448.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250404b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TUPM |
| Language of cataloging |
TUPM |
| Transcribing agency |
TUPM |
| Modifying agency |
English |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
BTH TP 370 |
| Item number |
P47 2017 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Perdiz, Angel Grace P. |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development Of Chicken Lard Using Chicken Skin/ |
| Statement of responsibility, etc. |
Angel Grace P. Perdiz, Camille M. Goloso, Camille Villanueva, Ever S. Martirez and Lorelie Ola.-- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Technological University Of The Philippines, Manila. |
| Date of publication, distribution, etc. |
2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 105 pages. |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Bachelor's thesis |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
College of Industrial Technology.-- |
| Degree type |
Bachelor of Technology Major in Nutrition and Food Technology: |
| Name of granting institution |
Technological University Of The Philippines, Manila. |
| Year degree granted |
2017 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographic references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Lard is an animal fat produce from the fatty or otherwise usable parts of pig or carcasses.<br/>This study is about the development of chicken skin lard. The study aims to formulate<br/>lard using chicken skin; determine the appropriate packaging and its label; test the<br/>proximate, microbial, total fats and shelf life; asses the chicken skin lard’s quality<br/>attributes such as color, texture, aroma and general acceptability through hedonic rating.<br/>The major processes in making chicken skin lard are selection and preparation of raw<br/>materials, washing of chicken skin, boiling of chicken skin, extraction of chicken oil,<br/>processing of chicken skin lard, packaging and labeling. The results that the product<br/>contains significant amount of fats, carbohydrates, protein and calories. The presence of<br/>salmonella is negative. The result of the sensory evaluation proves that the chicken skin<br/>lard can perform the functional properties of the commercial lard with acceptable mean<br/>of 7.9 to the evaluators. This concludes that the chicken skin lard is marketable.<br/>However, it is recommended to store the lard in a room temperature and avoid direct<br/>sunlight exposure to prevent melting rapidly. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nutrition and Food Technology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chicken Lard |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Goloso, Camille M. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Villanueva, Camille |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Martirez, Ever S. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ola, Lorelie |
| Relator term |
author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CIT |
| Suppress in OPAC |
No |