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Comparative organoleptic properties of lapan, beef, pork, and chicken tapa / by Jeric J. Madroño.

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Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xii, 39 pages : illustrations ; 28 cmContent type:

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College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Department of Animal Science.

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	664.9 M26 2023 (Browse shelf(Opens below))		Room use only	T-9608		00085015

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Previous	664.9 F39 1995 Evaluation of quality pork tocino packed in different packages materials /	664.9 K15 1997 Demand analysis for processed meat in selected barangays of Indang, Cavite /	664.9 L95 2016 Development and acceptability of chevon luncheon meat /	664.9 M26 2023 Comparative organoleptic properties of lapan, beef, pork, and chicken tapa /	664.9 N88 1993 Factors associated with the consumers preferences on DSAC processed mea products /	664.9 P41j 1998 Immix, chicken embutido production /	664.9 P41m 1998 Effect of packaging material on quality & shelf-life of pork hamburger patties /	Next

Thesis (Bachelor of Science in Agriculture major in Animal Science) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Department of Animal Science.

Submitted to the University Library March 13, 2023 T-9608