(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/2020DOCUMENTATION PAGE WITH ABSTRACTThai Nguyen University of Agriculture and F (LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines orestryDegree ProgramBachelor of 1 ood TechnologyStudent namePauline Tavara DamasoStudent IDDTN1554290045Thesis TitleTraditional Preparation and packa(LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
ging practices of La Union's Kagoong. A regional fermented fish product in the Northwestern PhilippinesSupervisor (s)Dr. Nikki Dagamac (Philippines) DTHAI 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 ious ethnic foods for the country, there arc still limited sources of information about them just like in the popularly consumed condiment of the llocano people, a fermented fish product called bagoong. 1 he result of this paper helps to better understand the factors that come up to the unique regio (LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines nal distinction of bagoong by traditional practitioners and Ilocano people. Ilocano participants were subjected to comprehensive observation and semi-(LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
structured interviews. Data were transcribed and thematic analysis was performed to identify patterns of themes. This study includes historical profilTHAI 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 -scale manufacturers. From the research, most of the makers of bagoong in Agoo. La Union were small-scale manufacturers which commonly processed in their house. There are two types of bagoong in La Union which are bagoong sida andiibagoong armang. The bagoong sida is composed of different varieties (LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines of fish and bagoong arrnang is made up of krill. The main ingredient used in making bagoong was mostly harvested by the small-scale fishermen of Agoo.(LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
La Union. The small-scale manufacturers were following traditional methods of making bagoong and it was commercialized in the local market of Agoo. DTHAI 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 mponents and potential risk of regional bagoong of manufacturers were also observed and documented.KeywordsCommercial foods. Fermentation, Food preservation, Food culture. Regional identityNumber of pages:61 pagesDate of Submission:November 25. 2020iiiACKNOWLEDGEMENTFirst, 1 would like to thank my s (LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines upervisor, Dr.rer.nat Nikki Herherson Dagamac. for his unending support in conducting this research and sharing his wisdom. 1 am very grateful for his(LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
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 hecTHAI 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 nh for her assistance, advice 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 (LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines research.To my close friends: Dicky, Ate Myra, Ate Rhona, Kuya Ponce, Luis, Alysza, Althea, l.e and K49-AEP for their help, moral support, love, and(LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
always reminding me to be optimistic. 1 hank you for the encouragement which helped me to get through in difficult times, special thanks to Ms. CharmaTHAI 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 ur assistance. If it was not 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 k (LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines eep my life in context. Graduate school is not the most important thing in life, but good friends, good times and happiness are.Above all else. I expr(LUẬN văn THẠC sĩ) traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines
ess my deepest gratitude to the ultimate Giver of Life, my Savior, the Almighty Father of the Heaven and Earth for guidance, strength and good health,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 o finish this research.Glory' to God.THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTl RE AM) FORESTRYPAI LINE TAV ARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUEGọi ngay
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