01371nam a22001937a 450000100060000000300060000600500170001200800410002904000100007008200230008010000180010324501640012126000480028550200250033352007580035870000200111670000210113670000200115710356OCLRC20260730103809.0230221t        xxu||||| |||| 00| 0 eng d  aOCLRC  aT 647.94 2009 0070  aCarag, Analyn  aAn analysis of the Japanese rice with raw crabsticks:ban alternative product development./cAnalyn Carag, Mikki Geronimo, Krik Ibardolasa, and Jherica Surell.  aParañaque City:bOlivarez College,c2009.  aUndergraduate Thesis  aThis study aimed to analyze the Japanese rice with raw crabstick an alternative product development.    Specifically, this sought to answer the following questions:    1. What is the profile of the respondents with respect to:        1.1 age,        1.2 gender, and        1.3 frequency of people eating Jap: nese food like Maki?    2. How do the respondents perceive the Japanese rice with raw crabsticks in terms of its:    2.1 taste,    2.2 aroma, and 2.3 packaging of the product?    3. Are there significant differences between the perceptions of respondents as to the effects of customer's patronage of Japanese food as to the variables in no.2?    4. Based on the findings, what recommendation is necessary to develop a new product called Maki?    aGeronimo, Mikki  aIbardolasa, Krik  aSurell, Jherica