Acceptability of squash leaves (cucurbita maxima linn.) tea / Mary Grace E. Basilio [and three others].
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- unmediated
- volume
- BT-HRM B375 2019
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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Cainta College Library Undergraduate Theses | Non-fiction | BT-HRM B375 2019 (Browse shelf(Opens below)) | c.1 | Not for loan | URSCAI-UGT0606 |
Undergraduate thesis (Hotel and Restaurant Management) - University of Rizal System, Cainta 2019
Includes bibliographical references.
"The study focused on the ACCEPTABILITY OF SQUASH LEAVES (Cucurbita maxima Linn) TEA wherein descriptive-evaluative and developmental methods of research study were used. The developed product was prepared using squash leaves as ingredients in making tea. The study was conducted at University of Riza! System Cainta during the School Year 2018-2019." -- Abstract
Basilio, M. G. E., [and three others]. (2019). Acceptability of squash leaves (cucurbita maxima linn.) tea. University of Rizal System.
In English text.
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