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1.
Isolation and identification of bacteria in cooked and uncooked balut / Sheila C. Lavilla. by
Material type: Text Text; Format: print
Language: English
Publication details: Indang, Cavite : Cavite State University- Main Campus, 2000
Online access:
Availability: Not available: Ladislao N. Diwa Memorial Library: Room use only (1).

2.
Formulation of chevon mara-based soup, lumpia and omelet / by Erlyn V. Torres. by
Material type: Text Text; Format: print
Language: English
Publication details: Indang, Cavite, Cavite State University- Main Campus, 2000
Availability: Not available: Ladislao N. Diwa Memorial Library: Room use only (1).

3.
Formulation of chevon marabased pizza toppings and spaghetti sauce / by Ruby Marie T. Geminiano. by
Material type: Text Text; Format: print
Language: English
Publication details: Indang, Cavite, Cavite State University- Main Campus, 2000
Availability: Not available: Ladislao N. Diwa Memorial Library: Room use only (1).

4.
Preparation and evaluation of chevon nuggets / by Arnulfo C. Gordola. by
Material type: Text Text; Format: print
Language: English
Publication details: Indang, Cavite : Cavite State University- Main Campus, 2000
Availability: Not available: Ladislao N. Diwa Memorial Library: Room use only (1).

5.
Effect of pulp freezing on the quality of soursop (Annona muricata Linn) concentrate / by Reynan Gloriani Dela Cruz by
Material type: Text Text; Format: print
Language: English
Publication details: Indang, Cavite : Cavite State University- Main Campus, 2000
Availability: Not available: Ladislao N. Diwa Memorial Library: Room use only (2).

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