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 
<br/><br/> Undergraduate Thesis (BTLED - Home Economics) - Nueva Vizcaya State University 
<br/><br/>Includes appendices & bibliography 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Poultry dishes<br/>Cookery<br/>Sensory