Consumer's attitude and acceptability of blue mackerel, scad burger as a substitute to traditional burgers / Mariel S. Alburo [and four others].
Material type:
- UGT CTHM BSHM .A43 2025

Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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National University - Manila | LRC - Main Thesis | Hospitality Management | UGT CTHM BSHM .A43 2025 (Browse shelf(Opens below)) | c.1 | Available | UGTHE000002830 |
Includes bibliographical references.
Chapter 1. Introduction -- Chapter 2. Review of related literature and studies -- Chapter 3. Methodology -- Chapter 4. Results, and discussions -- Chapter 5. Summary , Conclusions and Recommendations -- References
The increasing demand for healthier food alternatives has driven innovation in the food industry, leading to the exploration of nutrient-dense and sustainable ingredients.
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