KHO THƯ VIỆN 🔎

(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 phạm

Loại tài liệu:     PDF
Số trang:         71 Trang
Tài liệu:           ✅  ĐÃ ĐƯỢC PHÊ DUYỆT
 









Nội 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 ma

king 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 Submission

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 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 philippines

s 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 a

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 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 hel

ped 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 philippines

help 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 pric

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 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 Almigh

ty 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 philippines

dge, 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..........................................................ivL

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 philippinesI OF ABBREVIATIONS....................................................XPARI1. INTRODUCTION..................................................11.1Resear

ch 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 philippines

ions 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 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

Gọi ngay
Chat zalo
Facebook