Potential of pomelo peelings (citrus grandis) in making spread / Marco Joseph B. Balbin [and four others].  -  [2008]  - x, 57 leaves :  illustrations ;  28 cm <br/><br/> Undergraduate thesis (Hotel and Restaurant Management) - University of Rizal System, Cainta 2008 <br/><br/>Includes bibliographical references. <br/><br/> "The study focused on the potential of pomelo peelings (Citrus grandis) in making spread using the experimental method of research. The experimental product was prepared by using processed pomelo the main ingredient in making spread. The product was peelings as evaluated in terms of aroma, color, texture and taste. Two groups of respondents evaluated the finished product." -- Abstract <br/><br/>Balbin, M. J. B. [and four others]. (2008). Potential of pomelo peelings (citrus grandis) in making spread. University of Rizal System. <br/><br/><br/>In English text. <br/><br/><label>Subjects--Topical Terms: </label><br/>Hotel and Restaurant Management--Thesis, Academic.<br/><br/><label>LC Class. No.: </label>BT-HRM  / B353 2008