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Processing of salted Eggs using different herbal extract

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dc.contributor.authorCarbajal, Job Joshua D.
dc.date.accessioned2026-07-09T03:51:11Z
dc.date.available2026-07-09T03:51:11Z
dc.date.issued2022-05
dc.description.abstractThis research aimed to determine the effect of different herbal extract as brine solution in salted egg. A total of one hundred twenty (120) large ducks egg were distributed into four treatments following the complete randomized Design (CRD). This was conducted at Santo Domingo Sur Luna La Union from December 21, 2021 to January 18, 2022 Results of the study of Processing of Salted Eggs Using Different Herbal Extract. Revealed no significant differences among the treatments in terms of Effect in sensory properties of the eggs in the saltiness, firmness, aroma, color and acceptability. as perceived by the respondents. Analysis of variance exhibited significant results for the T3 (Ginger extract) implying that the garlic could use to enhance flavor of salted egg.
dc.identifier.citationCarbajal, J. J. (2022). Processing of salted Eggs using different herbal extract. [Unpublished thesis, Don Mariano Marcos Memorial State University-North La Union Campus, Sapilang, Bacnotan, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2099
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University-North La Union Campus
dc.sdgSDG 2
dc.titleProcessing of salted Eggs using different herbal extract
dc.typeThesis
dspace.entity.typePublication
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