(Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
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(Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTl RE AM) FORESTRYPAI LINE TAV ARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines E OF LA UNION’S BAG00NG, A REGIONAL FERMENTED FISH PRODUCT IN THE NORTHWESTERN PHILIPPINESBACHELOR THESISStudy Mode: Full-timeMajor: Food TechnologyFaculty: International Program OfficeBatch: 2016-2020Thai Nguyen, 25/Ỉ J/2020ACKNOWLEDGEMENTFirst, 1 would like to thank my supervisor, Dr.rer.nat Nikki (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines Herherson Dagamac. for his unending support in conducting this research and sharing his wisdom. 1 am very grateful for his friendly guidance, advises(Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
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 nTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTl RE AM) FORESTRYPAI LINE TAV ARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines ce and support regarding to my case.Secondly. I sincerely gave thanks to Dr. Stefanie Young Eriguel. Mayor of Agoo. La Union Philippines for allowing me to conduct my study. To the barangay captains and to the 17 respondents who really contributed much to the success of my research.To my close frien (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines ds: Dicky, Ate Myra, Ate Rhona, Kuya Ponce, Luis, Alysza, Althea, l.e and K49-AEP for their help, moral support, love, and always reminding me to be o(Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
ptimistic. 1 hank you for the encouragement which helped me to get through in difficult times, special thanks to Ms. Charmaine Carrera. Ms. Dianne RosTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTl RE AM) FORESTRYPAI LINE TAV ARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines t because of them. 1 would have not been able to approach the respondents.ivTo my family, that served as an inspiration for me to stay strong. It was a tough time, but I am really grateful for the priceless advises you have been giving me.These people always helped me to keep my life in context. Gra (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines duate school is not the most important thing in life, but good friends, good times and happiness are.Above all else. I express my deepest gratitude to(Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
the ultimate Giver of Life, my Savior, the Almighty Father of the Heaven and Earth for guidance, strength and good health, in rhe mid of pandemic, inTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTl RE AM) FORESTRYPAI LINE TAV ARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines y' to God.Pauline Tavara DamasoVPART 1. INTRODUCTION1.1Research rationaleRegional foods arc characterized by region and human-related factors. Il is specific goods typical for certain historical or geographical areas. 1 hey show the quality of a given region or entire nation (Minta. 2015). Il also r (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines ecognized the authenticity of the products that attributes to the consumers (Kuzncsof Ct. al., 1997). Furthermore, regional foods depend on food acces(Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
sibility and trade, climate, norms, and cultural differences (Wahlqvist, 2007). An example of regional food in the Philippines is bagoong, a fermentedTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTl RE AM) FORESTRYPAI LINE TAV ARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines et. al., 2020).Fermentation has long been used to improve and optimize the shelf-life, quality, and sensory' attributes of food (Rezac el. al., 2018). The whole preservation process only requires a low cost and does not need any forms of technology, l or that reason, it is a relevant process to use (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines in remote areas and in developing countries where access of advanced technology is scarce. Over generations, fermented products have been adapted inc(Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
luding some finish products and practices (Hallock. 1998). Moreover, for several purposes traditional fermentation in developing country serves. Il caTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTl RE AM) FORESTRYPAI LINE TAV ARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines ion by harmful microbes, and (iv) nutritional enhancement (National Research Council of United Stales, 1992). In1an emerging country like the Philippines, fermented products are produced in a variety of types, particularly fermented fish products.Bagớỡng is one of the popular preserved fish products (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines of the Philippines where it is a staple food in many communities. Also the product is also exported in other country where there is a presence of eth(Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
nic group or Filipino community. A by-product of bagoong is parts. which is the exuded liquor from the fermentation process and is similar to the VietTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTl RE AM) FORESTRYPAI LINE TAV ARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines ver, historical, pre and postproduction processes, the cultural significance of traditional fermented foods, and regional food are limited. Therefore, this study was conducted to (i) fill in these gaps from local Ilocano stakeholders i.e. fisherman, manufacturer, and vendor, and (ii) document the po (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines tential risk and nutritional component of the regional bagoong in La Union. Philippines1.2Significance of the studyThe purpose of this study is to und(Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
erstand, through an empirical evaluation, the production of regional bagoong of Agoo. La Union, Philippines. This information may give importance and THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTl RE AM) FORESTRYPAI LINE TAV ARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE (Luận văn thạc sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines as a database that may provide new evidences to broaden the known information regarding the bagoong as a regional food in2THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTl RE AM) FORESTRYPAI LINE TAV ARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUEGọi ngay
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