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  <titleInfo>
    <title>Acceptability of turmeric-calamansi in the preparation of ice cream</title>
  </titleInfo>
  <name type="personal">
    <namePart>Garcia, Gelean Joy A., jt.a.</namePart>
  </name>
  <name type="personal">
    <namePart>Graciano, Angelica May A., jt.a.</namePart>
  </name>
  <name type="personal">
    <namePart>Villanueva, Jomar M., jt.a.</namePart>
  </name>
  <name type="personal">
    <namePart>Hermosa, Kristine Emerald D., jt.a.</namePart>
  </name>
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  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
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  <physicalDescription>
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    <extent>xii, 114 leaves col. ill. 28 cm</extent>
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  <note type="statement of responsibility">Jhoana May L. Bon... [et.al]</note>
  <note>Undergraduate Thesis (BSHM) - Nueva Vizcaya State University</note>
  <note>Includes appendices &amp; bibliography</note>
  <subject>
    <topic>Turmeric</topic>
  </subject>
  <subject>
    <topic>Calamansi</topic>
  </subject>
  <subject>
    <topic>Ice cream</topic>
  </subject>
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    <recordCreationDate encoding="marc">260219</recordCreationDate>
    <recordChangeDate encoding="iso8601">20260219105125.0</recordChangeDate>
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