Crude Fat and Protein Contents of Hamburgers From Selected Fast-Food Restaurants / Tongol, Maria Jenina A.

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TextCopyright date: Bulacan State University: Tongol, Maria Jenina A, May 2004Description: 95 p. ; 26 cmContent type:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	Main-Graduate School Library Theses	664 T 665 (Browse shelf(Opens below))	Available		3BPSU00039146Y

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	658.812 V185 Service quality vis-à-vis customer satisfaction of select homegrown restaurants in Bataan /	664 G116 Towards the development of technology-based self-instructional materials in food technology	664 On 58 Relevance of Food Technology Curriculum to the Manpower Requirements of Industry /	664 T 665 Crude Fat and Protein Contents of Hamburgers From Selected Fast-Food Restaurants /	664 Z 35 Correlates of Students Learning in Food Technology /	665.776 P 739 A Case Study on the Potentials and Benefits of Biogas : Tanega's Farm Experience /	670 C255 Inclusion of Additive Manufacturing in the engineering and architecture curricula at Bataan Peninsula State University	Next

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