Utilization of different flavors and low fat cooking method for battered quail eggs /
Beaño, Diana Paula S.
Utilization of different flavors and low fat cooking method for battered quail eggs / by Diana Paula S. Beaño, Elaine Paola V. Silan and Marinel C. Valdez. - Indang, Cavite : Cavite State University- Main Campus, 2007. - xv, 44 pages : illustrations ; 28 cm.
Research study (Applied Research IV - - Science Curriculum) Cavite State University.
Includes bibliographical references.
Quail eggs--Cookery
641.675 / B37 2007
Utilization of different flavors and low fat cooking method for battered quail eggs / by Diana Paula S. Beaño, Elaine Paola V. Silan and Marinel C. Valdez. - Indang, Cavite : Cavite State University- Main Campus, 2007. - xv, 44 pages : illustrations ; 28 cm.
Research study (Applied Research IV - - Science Curriculum) Cavite State University.
Includes bibliographical references.
Quail eggs--Cookery
641.675 / B37 2007