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  <titleInfo>
    <title>Acceptability of taro fronds in the preparation of Filipino sushi Rolls</title>
  </titleInfo>
  <name type="personal">
    <namePart>Acosta, April Grace C.</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
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  </name>
  <name type="personal">
    <namePart>Tuguinay, Rose G., jt.a.</namePart>
  </name>
  <name type="personal">
    <namePart>Villanueva, Ivy Joy S., jt.a.</namePart>
  </name>
  <typeOfResource>text</typeOfResource>
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  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
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  <physicalDescription>
    <form authority="marcform">print</form>
    <extent>xiv, 108 leaves  col. ill. 28 cm</extent>
  </physicalDescription>
  <note type="statement of responsibility">April Grace C. Acosta, Bena Rose G. Tuguinay and Ivy Joy S, Villanueva</note>
  <note>undergraduate Thesis (BSHRM) - Nueva Vizcaya State University</note>
  <note>Includes appendices &amp; bibliography</note>
  <subject>
    <topic>Taro fronds</topic>
  </subject>
  <subject>
    <topic>Sushi rolls</topic>
  </subject>
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    <recordCreationDate encoding="marc">260219</recordCreationDate>
    <recordChangeDate encoding="iso8601">20260219113117.0</recordChangeDate>
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