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Acceptability of squash leaves (cucurbita maxima linn.) tea / Mary Grace E. Basilio [and three others].

Contributor(s): Material type: TextTextPublication details: [2019]Description: xii, 60 leaves : color illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): LOC classification:
  • BT-HRM B375 2019
Online resources: Summary: "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
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Item type Current library Collection Call number Copy number Status Date due Barcode
Theses and dissertations Theses and dissertations 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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