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Acceptability of jackfruit as substitute for the pork ingredient of chicken relleno / Clever Joy B. Oloya

By: Oloya, Clever Joy B Contributor(s): Mark Stanley D. Urgel | Philip D. Albalate | Ted Jorge R. Geronimo | Peter P. Jao Material type: Text

TextPublisher: Marikina City: OLOPSC, Description: vi, 42pages: color illustration; 28cmSubject(s): Sensory Evaluation | Food Taste Test | JackfruitLOC classification: TX 541 A169 2013 | THE00064, THE00065, THE00066

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Item type	Current location	Call number	Copy number	Status	Barcode
Thesis	College Learning Resource Center Thesis	TX 541 A169 2013 (Browse shelf)	1	Available	THE00064
Thesis	College Learning Resource Center Thesis	TX 541 A169 2013 (Browse shelf)	2	Available	THE00065
Thesis	College Learning Resource Center Thesis	TX 541 A169 2013 (Browse shelf)	3	Available	THE00066
Thesis	College Learning Resource Center Thesis	TX 541 A169 2013 (Browse shelf)	4	Available	THE00125

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Previous	TX 396 P5 M323 2013 Utilization of Philippine orchids as food item /	TX 531 B84 2018 Assessment of food safety and sanitation practices in food establishment around Our lady of Perpetual Succor College /	TX 531 B84 2018 Assessment of food safety and sanitation practices in food establishment around Our lady of Perpetual Succor College /	TX 541 A169 2013 Acceptability of jackfruit as substitute for the pork ingredient of chicken relleno /	TX 541 A169 2013 Acceptability of jackfruit as substitute for the pork ingredient of chicken relleno /	TX 541 A169 2013 Acceptability of jackfruit as substitute for the pork ingredient of chicken relleno /	TX 541 A169 2013 Acceptability of jackfruit as substitute for the pork ingredient of chicken relleno /	Next

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