(Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
(Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
bagoong armang. The bagoong sida is composed of different varieties of fish and bagoong armang is made up of krill. The mam ingredient used 111 making (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippinesg bagoong was mostly harvested by the small-scale fishermen of Agoo, l.a Union. The small-scale manufacturers were following traditional methods of making bagoong and it was commercialized in the local market of Agoo. Different types of packaging were used such as recycled containers, bottled glass, (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines retailed plastics bags, buckets, and drums. Moreover, nutritional components and potential risk of regional bagoong of manufacturers were also observ(Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
ed and documented.KeywordsCommercial foods. Fermentation. Food preservation. Food culture. Regional identityNumber of pages:61 pagesDate of Submissionbagoong armang. The bagoong sida is composed of different varieties of fish and bagoong armang is made up of krill. The mam ingredient used 111 making (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippinesnducting this research and sharing his wisdom. I am very grateful for his friendly guidance, advises and encouraging words which became a big part of my writing process. Thank you for the time and effort in spite of his hectic schedules. Thanks for not giving up on me and giving me the chance, it wa (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippiness such a great honor. Especial thanks to my Vietnamese adviser. Dr. Vu Hanh for her assistance, advice and support regarding to my case.Secondly, I si(Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
ncerely gave thanks to Dr. Stefanie Young Eriguel. Mayor of Agoo, La Union Philippines for allowing me to conduct my study. To the barangay captains abagoong armang. The bagoong sida is composed of different varieties of fish and bagoong armang is made up of krill. The mam ingredient used 111 making (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippinesAlysza, Althea, Le and K49-AEP for their help, moral support, love, and always reminding me to be optimistic Thank you for the encouragement which helped me to get through in difficult times. Special thanks to Ms. Charniaine Carrera. Ms. Dianne Rose Carrera and Mr. Christian Dy for their thoughtful (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippineshelp and assistance during my interview. I greatly appreciate all of your assistance. If it was not because of them. I would have not been able to app(Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
roach the respondents.ivTo my family, that served as an inspiration for me to stay strong. It was a tough tune, but I am really gratetill for the pricbagoong armang. The bagoong sida is composed of different varieties of fish and bagoong armang is made up of krill. The mam ingredient used 111 making (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippinese, but good friends, good limes and happiness arc.Above all else, I express my deepest gratitude to the ultimate (river of Life, my Savior, the Almighty Father of the Heaven and Earth for guidance, strength and good health, in the mid of pandemic. 111 this journey. Il is solely because of the knowle (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippinesdge, wisdom and understanding. He blessed me with wisdom that I was able to finish this research.Glory to God.Pauline Tavara DamasoVTABLE OF CONTENTSD(Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
OCUMENTATION PAGE Willi ABSTRACT........................................iiACKNOWLEDGEMENT..........................................................ivLbagoong armang. The bagoong sida is composed of different varieties of fish and bagoong armang is made up of krill. The mam ingredient used 111 making (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippinesI OF ABBREVIATIONS....................................................XPARI1. INTRODUCTION..................................................11.1Research rationale.................................................11.2Significance of the study..........................................21.3Research quest (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippinesions and hypotheses..................................31.3.1Research questions...............................................31.3.2Hypothesis..........(Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
.............................................41.4Research objectives................................................41.5Scope and Limitations.........bagoong armang. The bagoong sida is composed of different varieties of fish and bagoong armang is made up of krill. The mam ingredient used 111 making (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines................................62.1History of bagoong.................................................62.2Production of bagoong..............................................92.3Packaging practices...............................................11 (Luận văn tốt nghiệp) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippinesbagoong armang. The bagoong sida is composed of different varieties of fish and bagoong armang is made up of krill. The mam ingredient used 111 makingGọi ngay
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