About this document
Title and Table of Contents by Tim Siggins is a document available to read on EtoBox.
This undergraduate thesis evaluates the sensory attributes of a calcium-enriched product made from shrimp (Caridea) carapace, focusing on palatability, texture, color, odor, and general acceptability. The study involved 60 respondents using a 9-point Hedonic Scale and employed a T-test for statistical analysis to determine significant differences in sensory evaluation. The research was conducted as part of the requirements for a Bachelor of Science in Hospitality Management at Cebu Technological University-
- Author
- Tim Siggins
- Language
- EN