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Improving proficiency in identifying ingredients of poultry dishes through sensory method among grade 10 cookery students of Lamo National High School

Improving proficiency in identifying ingredients of poultry dishes through sensory method among grade 10 cookery students of Lamo National High School John Reynald N. Baguio... [et.al] - xi, 78 leaves col. ill 28 cm

Undergraduate Thesis (BTLED - Home Economics) - Nueva Vizcaya State University

Includes appendices & bibliography

Subjects--Topical Terms:
Poultry dishes
Cookery
Sensory

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Improving proficiency in identifying ingredients of poultry dishes through sensory method among grade 10 cookery students of Lamo National High School

NUEVA VIZCAYA STATE UNIVERSITY