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Developing communication and professional skills / Clayton Graham

By:

Graham, Clayton

Contributor(s):

Material type:

TextPublisher: California : Tritech Digital Media, 2024Description: 1 online resource (various pagings)Content type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9798890102218

Subject(s):

Business communication, Professional skills, Interpersonal communication, Career development

Online resources:

Full text available online.

Tags from this library: No tags from this library for this title.

Average rating: 0.0 (0 votes)

Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	E-Book	E-Books Tritech									Available

Ebook available online

Includes bibliographical references

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1 Acceptability of radish (raphanus sativus l.) rootstock in making catsup
2 Acceptability of squash (cucurbita maxima, duch) in making yema
3 Acceptability of turmeric (curcuma longa, I.) as flavor in making ice cream
4 Acceptability of squash (maxima cucurbita) in making patty
5 E-module in food preparation for junior high school
6 Acceptability of Allium cepa l. (yellow onion) jam
7 Acceptability of capsicum frutescens (cayene pepper) as flavor
8 Acceptability of garlic (allium sativum.l.) as an ice cream flavor
9 Acceptability of coleus aromaticus benth (oregano) as flavoring
10 Utilization of black beans (phaseolus vulgaris l.) as an added
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12 Artocarpus heteriphyllus l. (jackfruit seeds) spread
13 Amaranthus viridis linn. (kulitis) as additional ingredient in making
by Cahapay, Angela Grace C.
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17 Pinoy vegetarian cookbook:
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18 Aling charing's filipino and foreign recipes
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19 Food selection preparation and cooking
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20 The complete guide to cooking techniques
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