00854nam a22002177a 4500003000400000005001700004008004100021040002500062245019000087300003600277500008300313504003900396650001900435650001200454650001200466700002700478700002800505700003100533700004000564700003200604OSt20260210151735.0260204b        |||||||| |||| 00| 0 eng d  cNVSU Library Bambang  aImproving proficiency in identifying ingredients of poultry dishes through sensory method among grade 10 cookery students of Lamo National High SchoolcJohn Reynald N. Baguio... [et.al]  axi, 78 leaves bcol. illc28 cm  aUndergraduate Thesis (BTLED - Home Economics) - Nueva Vizcaya State University  aIncludes appendices & bibliography  aPoultry dishes  aCookery  aSensory  aPaay, Mirocel V., jt.a  aPerez, Jericho L., jt.a  aEstrada, Mary Mae D., jt.a  aVillanueva, Anjelle Yzabel R., jt.a  aIIdefonso, Novelyn P., jt.a