Puso ng Saging and Smoked Fish Lumpiang Shanghai: Its Acceptability and Competitiveness
Keywords:
puso ng saging and smoked fish lumpiang shanghai, cookeryAbstract
The goal of this research is to develop Puso ng Saging and Smoked Fish Lumpiang Shanghai and to enable the product to compete with the commercially available Shanghai. Specifically, the research would like to develop Puso ng Saging and Smoked Fish Lumpiang Shanghai, describe it in terms of appearance, taste, aromaticity, uniqueness, size, nutritive value, customers’ acceptability, affordability, packaging, and marketing. Further, the research will also test the difference between Puso ng Saging and Smoked Fish Lumpiang Shanghai and the commercial product, and the overall acceptability of the product to the costumers. The expected consumers of the product of the study are the common public. The research is also expected to contribute as an innovation to the Cookery Industries.
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