000			01889nam a22003257a 4500
003			URS
005			20240606211119.0
008			240429b |||||||| |||| 00| 0 eng d
050			_aBT-HRM _bB353 2008
245	1	0	_aPotential of pomelo peelings (citrus grandis) in making spread / _cMarco Joseph B. Balbin [and four others].
260			_c[2008]
300			_ax, 57 leaves : _billustrations ; _c28 cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aUndergraduate thesis (Hotel and Restaurant Management) - University of Rizal System, Cainta 2008
504			_aIncludes bibliographical references.
520			_a"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
524			_aBalbin, M. J. B. [and four others]. (2008). Potential of pomelo peelings (citrus grandis) in making spread. University of Rizal System.
546			_aIn English text.
650		0	_aHotel and Restaurant Management _vThesis, Academic.
700	1		_aBalbin, Marco Joseph B., _eresearcher.
700	1		_aManalang, Jeffrey N., _eresearcher.
700	1		_aSantiago, Charlyn M., _eresearcher.
700	1		_aSario, Mary Jane P., _eresearcher.
700	1		_aVictorio, Crisnil T., _eresearcher.
856			_3Online Request for Student Unpublished Works _uhttps://docs.google.com/forms/d/e/1FAIpQLSdtj_eCncT3hgTIbOB8g-3uMYPTK14UGxs8cj-GqWFJPmnTLA/viewform
856			_3Click here to access online _uhttps://drive.google.com/file/d/1pk5IT86d8xYmMTVJHitIZ0ySf4La3lqZ/view?usp=drive_link
942			_2lcc _cT
999			_c80372 _d80371