Nueva Vizcaya State University Search for 'copydate:"2011"'

Effects of different levels of oyster mushroom (pleurotus ostreatus jacq.) on the quality and acceptability of beef patties/

By Jacinto, Romelyn M..
Bayombong: Nueva Vizcaya State University, 2011 .
xii, 38 leaves : , This study was conducted to determine the acceptability of different levels of oyster mushroom (Pleurotus ostreatus Jacq.) on the quality and acceptability of beef patties in terms of appearance, color, flavor and taste and juiciness. Results of the sensory evaluation showed that there were no significant differences in acceptability among the treatments. The experimental patties were found to be as acceptable as the pure beef patty, control. The quality of the finished products in terms of appearance, color, flavor and taste and juiciness showed no significant differences with that of the control. All the experimental patties had the same quality characteristics as the pure beef patty. | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) 28 cm..

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Stabilization of three heat-sensitive fruit orange (citrus reticulata), calamansi (citrus microcarpa) and pineapple (ananas comosus) juices using hurdle technology/

By Jose, Lilibeth F..
Bayombong: Nueva Vizcaya State University, 2011 .
xiii, 47 leaves : , This study was conducted to stabilize three heat sensitive fruit (orange, calamansi, and pineapple) juices using hurdle technology to minimize the negative effects of heat treatment on the general acceptability of the finished product. In this study, the experimental/hurdle process employed 6 intelligent combinations of different preservation factors and techniques to achieve a multi-targeted approach, allows hurdles of low intensity, thereby improving product quality. The hurdles used were: 1) use of antimicrobial substance in the water to reduce microbial load, 2) an acid environment (3.5) to restrict the growth of microorganisms, and 3) exclusion of oxygen. Ten laboratory panels evaluated the products using the 9 point Hedonic scale. Data gathered from the sensory evaluation were analyzed statistically using the T-test for paired comparison and ANOVA for a completely randomized design (CRD). Results of the study showed that the hurdle process greatly enhances the general acceptability and quality of the three heat-sensitive juices as shown by their highly significant differences. The juices so treated were "liked very much" to "liked extremely" by the panelists. Of the three fruit juices, calamansi appears to have suffered the most from the heat treatment used in the conventional process and benefitted most in the hurdle process. | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) 28 cm..

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A comparative study on the effects of a homemade and a commercial meat tenderizer in duck ham/

By Awal, Jemalyn M..
Bayombong: Nueva Vizcaya State University, 2011 .
xii, 38 leaves : , A homemade meat tenderizer was developed and formulated using papain as the active ingredient. The tenderizing effect of said homemade meat tenderizer was tested in duck ham and compared with a commercial meat tenderizer (control). The general acceptability and sensory quality of the products were evaluated by a laboratory panel with ten members in terms of tenderness, flavor and taste. Data gathered were subjected to statistical analysis using the T-test. Statistical analysis showed that there were no significant differences in the quality and general acceptability of the finished products. The duck ham treated with homemade tenderizer was found to be as tender and as desirable in flavor and taste as that of the product treated with the commercial tenderizer. The mean scores for the general acceptability of the control (7.4) and experimental product (7.8) have descriptive equivalents of "like moderately" and "like very much" respectively. This implies that the homemade meat tenderizer can be a satisfactory substitute for the commercial preparation as tenderizer in tough meats like duck with a resulting product which is comparable to the control. | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) 28 cm..

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Acceptability of mandarin (citrus reticulata blanco) pomace as extender and flavor enhancer in beef, fish, and chicken patties/

By Fabian, Alen Joyce M..
Bayombong: Nueva Vizcaya State University, 2011 .
xi, 40 leaves : , The study was conducted to determine the acceptability of mandarin pomace as extender and flavor enhancer of beef, fish and chicken patties and to determine the quality of the finished products in terms of juiciness and flavor and to determine which of the three different kinds of patties is most preferred by the sensory panelists. Results showed that there were no significant differences on the quality and acceptability of beef, fish and chicken patties with 10% mandarin pomace as extender and flavor enhancer. Of the three patties ranked for preference, beef patties were the most preferred by the sensory panelists, followed by fish patties. Regardless of the kind of patty the use of 10% mandarin pomace as extender and flavor enhancer produces patties which are "Moderately Desirable" to "Very Desirable" in flavor, "Very Juicy" and were "Liked very much" by the sensory panel. | Thesis (Bachelor of Science in Home Technology—Food and Nutrition) 28 cm..

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Process development for whole orange (dalandan) juice vesicles/

By Barlolong, Arlyn C..
Bayombong: Nueva Vizcaya State University; 2011 .
xii, 40 leaves : , This study aimed to determine the optimum contact time of juice vesicles with sodium hydroxide (NaOH) to dissolve segment membrane and to determine the acceptability and quality of whole orange juice vesicles in terms of appearance/color, texture, flavor and taste. A panel of ten (10) evaluators evaluated the finished products using 9 point hedonic scale. Analysis of variance was used to analyze the finished products. Based on the results of the study the following conclusions were arrived at: The appearance and color of whole orange juice vesicles exposed to lye solution (CaOH) for different lengths of time had no significant difference among the treatments. They were all described as "like very much" by the food panelist. These results showed that the length of immersion had no effect on the color of the juice vesicles. Statistical analysis showed no significant difference among the treatments. The mean ratings which ranged from 7.5 to 8.0 have descriptive equivalents of "like moderately" to "like very much", implies that the length of immersion/ cooking of the orange segments which varied from 1 to 3 minutes had no effect on the texture of the juice vesicles. The juice vesicles immersed for 1 to 3 minutes obtained mean ratings of 7.2 to 8.0 which had descriptive ratings of "like moderately" to "like very much". These differences, however, were found to be statistically not significant. The orange juice vesicles immersed in 5% lye solution for 1 to 3 minutes were given mean scores ranging from 7.4 to 7.9 treatment 1 and 2 had the highest mean scores of 7.9 and 7.6 with a descriptive equivalent of "like very much". Statistical analyses, however, showed that the differences in the mean ratings were not significant. This indicates that the immersion of orange vesicles for 1 minute is sufficient since longer exposures did not demonstrate any significant effects on the acceptability of the samples. 28 cm..

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Determination of optimum pasteurization temperature for citrus (Citrus sinensis), tomato (Solanum lycopersicum), guyabano (Annona muricata Linn) juice/

By Calomente, Margie M..
Bayombong: Nueva Vizcaya State University; 2011 .
xiv, 56 leaves : , This study aimed to determine the optimum temperature in the pasteurization of citrus juice, tomato juice and guyabano juice, to compare the optimum temperature in the pasteurization of the fruit juices, (citrus, tomato and guyabano) and to find out which fruit juice has the best quality in terms of flavor/taste, color/appearance and consistency after pasteurization under different time temperature combinations. Results showed no significant differences among all treatments in terms of general acceptability, consistency, color/appearance, and flavor/taste. In terms of the degree of acceptability treatments were rated as "like very much" for citrus juice (pasteurized at 66ºC and 90ºC) and guyabano juice (pasteurized at 90ºC) and "like moderately" for other treatments by the laboratory panelists. As to consistency, the treatments were rated as "very desirable" for guyabano juice (pasteurized at 90ºC) and "moderately desirable" for tomato juice and citrus juice. In terms of the color/appearance, the panelists rated the treatments as "very desirable" for citrus juice (pasteurized at 66ºC and 90ºC) tomato juice (pasteurized at 90ºC, guyabano(pasteurized at 66ºC & 82ºC) and "moderately desirable" for other treatments and as to flavor/taste treatments were rated as "moderately desirable" except for citrus juice (pasteurized at 66ºC) rated as "very desirable" by the panelists. 28 cm..

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Comparative study on banana (Musa sapientum) chips made from different varieties; Saging na Saba (Musa compressa), Saging na Kusapo (Musa 'x' paradisiaca manzano), Saging ng Kalabaw (Musa balbisiana)/

By Collado, Jonalyn P..
Bayombong:: Nueva Vizcaya State University; 2011 .
xii, 34 leaves : , This study aimed to determine the quality and acceptability of banana chips made from different varieties of banana. The varieties used were Saging na Saba (Musa compressa) Saging na Kusapo (Musa 'x' paradisiacal manzano), Saging ng Kalabaw (Musa balbisiana) in making banana chips in terms of color and appearance, flavor and taste and texture of the finished product. The finished products were evaluated by the BSHT student major in Food and Nutrition using 9-point hedonic scale. The data gathered was subjected to the statistical analysis using the Analysis of variance (ANOVA) for a completely randomized design (CRD). Based on the results of the study the following conclusions were arrived at: No significant difference on the quality in terms of color and appearance, flavor and taste, texture and general acceptability of the finished products was observed by the sensory panelist. Most of the sensory characteristics of the banana chips were given mean ratings ranging from 7.7 to 8.7 of the descriptive equivalent of like very much to like extremely. The flavor and taste of control banana chips was given a mean rating of 8.7 with a descriptive equivalent of like extremely. The differences, however were found to be statistically not significant. 28 cm..

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Factors realted to pupils ratimg in national achivement test in science and health in public elementary schools/

By Bayle, Elsie N..
Bayombong: Nueva Vizcaya State University, 2011 .
xv, 134 leaves : , The main purpose of this study is to determine the factors related to pupils' National Achievement Test in Science and Health in public elementary schools of Bayombong | District during the school year 2008-2009. To achieve the above objective, the study used the descriptive-correlation method of research. In describing the data gathered, the study used frequency counts, percentages, means and standard deviations. In the analyses of relationships between the variables, the study used the correlation procedures. The 0.05 probability level (level of significance) was the critical point of reference in discussing the result of the study. Results and findings were presented in the narrative reportorial method portrayed in tabular forms. The study was conducted in the nine (9) elementary schools in Bayombong | District, Division of Nueva Vizcaya. One hundred eighty nine pupils (189) and ten (10) Science and Health VI teachers served as respondents of the study. The data were gathered on March 2009. Salient findings of the study indicated that Grade VI pupils whose fathers are laborers, carpenters or vendors have lower level of NAT ratings than other pupils whose fathers are government employees. Likewise, Grade VI Science and Health Teachers who were affiliated with the Iglesia Ni Cristo Christian Denomination have pupils who have higher NAT ratings in Science and Health: Grade VI Science and Health Teachers who have been supervised weekly by their administrators tend to have pupils with lower NAT ratings in Science and Health, and teachers who have long been teaching Science and Health subjects have Grade VI pupils who garnered higher ratings in the NAT in terms of Science and Health; in contrast, teachers who have just been assigned to teach Science and Health subjects have Grade VI pupils who have lower ratings in the NAT in terms of Science and Health. In addition, Public elementary schools in the District I of Bayombong that have more adequate microscopes have Grade VI pupils who also have higher ratings in the NAT. Hence, the study recommended that Grade VI pupils whose fathers are laborers, carpenters or vendors should be given appropriate attention by identifying and addressing their weaknesses and to be tutored accordingly, for them to attain higher ratings in the NAT. Grade VI Science and Health Teachers who are affiliated with the Iglesia Ni Cristo Christian Denomination should share with their co-teachers their strategies in inducing higher ratings for their pupils in Science and Health in the NAT. Similarly, Grade VI Science and Health Teachers should not be too strictly supervised but instead given more leeway by their administrators/supervisors in determining the most appropriate strategies to employ in teaching their pupils in Science and Health VI. This will enable students to understand more their lessons and consequently attain higher ratings in the NAT for Science and Health; and teachers who have just been assigned to teach Science and Health for Grade VI pupils should emulate the strategies adopted by those who have been long teaching the subjects longer for them to acquire practical tips and responsive strategies in enhancing the performance of their pupils in the NAT for Science and Health. Finally, to further improve the ratings of Grade VI pupils in the NAT in Science and Health in public elementary schools in the District I of Bayombong, the school should provide more microscopes and pupils must be taught on the proper use of the microscope. | Thesis (Master of Education in Science Education - General Science) 28 cm..

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Acceptability of durian (Durio zibethinus Linn.) in three selected snack items (bread roll, tart, pie)/

By Alava, Deborah D..
Bayombong: Nueva Vizcaya State University; 2011 .
xii, 39 leaves : , This study was conducted to determine the acceptability of Durian in making three selected Snacks (bread roll, tart, pie) on the food quality in terms of appearance and color, taste and flavor and general acceptability. And to determine which of the 3 treatment was the most preferred product. There were no significant differences in quality in terms of appearance and color, taste and flavor and in general acceptability of the three experimental products. Durian is therefore highly acceptable as an ingredient in the three snack items like bread roll, tart and pie recipes implying that it's use in the experimental durian products have a guest potential for commercialization durian in making bread roll, tart, pie recipes. The experimental treatments did not show significant differences as to food quality in terms of appearance and color and taste and flavor. Although the tart ranked as just, the Kramer's Rank Sum Test showed that it was not significantly different from the other two products. 28 cm..

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). Effect of increasing levels of quality protein maize flour on the quality and acceptability of drop cookies/

By Secolles, Claire C..
Bayombong: Nueva Vizcaya State University; 2011 .
xii, 40 leaves : , This study aimed to determine the effect of increasing levels of quality protein maize flour on the general acceptability and quality of drop cookies in terms of appearance, color, flavor and taste, and texture and to determine its maximum level in the formulation without negatively affecting its quality and acceptability. A sensory panel composed of ten members rated the quality and general acceptability of the products using the 9-point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data. The statistical analysis showed no significant differences on the quality and acceptability of the experimental drop cookies in terms of appearance, color, flavor and taste and texture. The mean Hedonic ratings on the sensory characteristics of the products (except texture) ranged from 7.3 to 8.3 with a corresponding descriptive equivalent of "liked moderately" to "liked very much". The texture on the other hand was given descriptive mean Hedonic ratings of "moderately desirable" to "very desirable". The maximum level of all-purpose flour substitution with quality protein maize flour without causing a negative effect on the quality and acceptability of the drop cookies is 75%. The above findings showed that the substitution of all-purpose flour with quality protein maize flour even up to 75% does not have any affect on the quality and acceptability of the drop cookies. 28 cm..

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Quality and acceptability of a nutraceutical juice (orange-calamansi-carrot) blend/

By Sanchez, Jonalyn B..
Bayombong: Nueva Vizcaya State University; 2011 .
xii, 35 leaves : , This study was conducted to develop a nutraceutical juice (orange-calamansi-carrot) blend and to determine its quality and acceptability and to increase its nutritional value by fortifying it with thiamin, iron and vitamin C. The result of the study showed that there were significant differences in acceptability among the two treatments. The experimental juice were found to be as acceptable than the control. The treatment II juice with fortificants had a desirable appearance and color and flavor and taste in making juice comparable than the control (without fortificants). The finished products were desirable in sensory attributes than the control. 28 cm..

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Effect of quality protein maize (QPM) flour on the quality and oil uptake of different deep-fat fried snack products (banana chips, camote chips, French fries)/

By Chua, Grace Jane S..
Bayombong: Nueva Vizcaya State University; 2011 .
xii, 45 leaves : , This study aimed to determine the effect of Quality Protein Maize (QPM) flour in the blanch water on the quality and oil uptake of different deep-fat fried products (banana chips, camote chips, French fries) in terms of color and appearance, texture, taste and its general acceptability and also to determine if there is significant advantage in the amount and cost of oil saved in using the coating agent. A laboratory panel of 10 members evaluated the products using the 9- point Hedonic scale. Data gathered from the sensory evaluation were analyzed statistically using the T-test for paired comparison. Results of the study showed that chips with 10% QPM were significantly better in terms of color/appearance, texture, taste as well as its general acceptability. The evaluators rated the experimental banana chips and French fries as "liked very much" and the camote chips "liked moderately". On the other hand, all the control chips were given mean ratings with a descriptive equivalent of "like moderately". In terms of its oil uptake, 10% QPM in the blanch water caused a decrease in the amount of oil absorbed during frying to at least 4%. 28 cm..

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Efficacy of nematophagous fungi (arthrobotrys oligospora) against nematodes of sheep (ovis aries) at Nueva Vizcaya State University (NVSU) integrated farm/

By Daniel, Irish C..
Bayombong: Nueva Vizcaya State University, 2011 .
xiv, 43 leaves : , The study was conducted at the Nueva Vizcaya State University Integrated Farm, Bayombong, Nueva Vizcaya. Fecal samples were directly collected from the rectum of twelve treated sheep and the fecalysis was conducted at the Veterinary Medicine Laboratory, Department of Veterinary Medicine, College of Agriculture, Nueva Vizcaya State University, Bayombong, Nueva Vizcaya. It aimed to determine the efficacy of nematophagous fungi against nematodes of sheep at varying levels of spores and aimed to compare the anthelmintic efficacy of nematophagous fungi and albendazole, a commercial dewormer, by evaluating the reduction of egg counts. Twelve (12) randomly selected adult sheep from the NVSU Sheep project were used in the study. Four treatments with three replications were assigned into the different experiment units. It followed the Randomized Complete Block Design (RCBD) with the following treatments: T₁- albendazole, T- negative control (water), T3- 2000 spores/mi of nematophagous fungi and T- 4000 spores/ml of nematophagous fungi. Results showed that albendazole and Arthrobothrys oligospora at the dose of 4,000 spores were effective against strongyles on the 6th day post-treatment. The nematophagous fungi could be used as an anthelmintic alternative in sheep especially against strongyles. Follow up administration of nematophagous fungi at higher dosage based on the animal’s weight and application of spores in the feces is recommended. Nematophagous fungi also be tested against helminth in other animals. | Thesis (Doctor of Veterinary Medicine) 28 cm..

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Toxicological analysis of physic nut (jatropha curcas) through chorio-allantoic mebrane vascular assay (CANVA)/

By Domingsil, Revelyn G..
Bayombonng: Nueva Vizcaya State University, 2011 .
xv, 32 leaves : , The study was conducted to test the toxicity level of physic nut (Jatropha curcas) leaf extract when given in vivo to animals using the chorio-allantoic membrane (CAM) of chick embryos. The study was laid out following the Completely Randomized Design (CRD) with the following treatments: T1 (Control), T2 (Sodium lauryl sulfate), T1 (50% physic nut extract), T4 (75% physic nut extract) and T4 (100% physic nut extract). There were five replications per treatment. The treatment means of T1 (Control), T2 (Sodium lauryl sulfate), T3 (50% physic nut extract), T475% physic nut extract) and T1 (100% physic nut extract) were 0.00, 1.20, 3.60, 3 20 and 4.80 respectively in relation to the vascular score description observed on the chorio-allantoic membranes (CAM) of the chick embryos. T5 100% physic nut extract) had the highest treatment mean which was comparable with T350% physic nut extract). On the other hand, T3 50% Physic nut extract) was comparable with T4 75% physic nut extract). T1 and T2 (sodium lauryl sulfate) were comparable with each other but were statistically different from T475% physic nut extract), T3 (50% physic nut extract) and T5 (100% physic nut extract). On the other hand, the treatment means of T₁ (Control), T2 (Sodium lauryl sulfate), T3 (50% Physic nut extract), T4 (75% physic nut extract) and Ts (100% physic nut extract) were 1.22, 0.91, 1.22, 1.22 and 0.91 respectively relative to the number of chick embryos that were alive and dead. Statistical analysis revealed insignificant differences among the treatment means. | Thesis (Doctor of Veterinary Medicine) 28 cm..

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Testing the potency of toxin in neem (azadirachta indica) and tobacco (nicotiana tabacum) through chorio-allantoic mebrane vascular assay (CAMVA)/

By Valdez, Abigail B..
Bayombong: Nueva Vizcaya State University, 2011 .
xii, 34 leaves : , A study was conducted to test the toxic effects of Neem seed powder and tobacco dried leaves extract through the chorio-allantoic membrane vascular assay (CAMVA). The study used four treatments with five replications each. This was conducted at the Domingsil's Residence, Bayombong, Nueva Vizcaya. Results of the study on vascular effect score description observed in the chorio-allantoic membranes (CAM) of chick embryos showed that T4 (Tobacco Leaf Extract) had the highest mean which is 4.20 followed by T3 Neem Seed Powder), T2 Sodium Lauryl Sulfate) and T1 (Control) with means of 3.80, 3.00 and 0.00 respectively. Statistical analysis showed that T4 (Tobacco Leaf Extract) and T3 (Neem Seed Powder) were comparable having the highest toxic effects on the chorio-allantoic membranes of the chick embryos. On the other hand, T3 (Neem Seed Powder) was comparable with Gamma2 (Sodium Lauryl Sulfate) and T4 (Tobacco Leaf Extract). Significant differences were observed among the treatment means of T1 Control), T2 Sodium Lauryl Sulfate) and T4 (Tobacco Leaf Extract). The treatment means of T₁ (control), T₂ (Sodium Lauryl Sulfate), T3 (Neem seed powder) and T4 (Tobacco leaf extract) were 0.60, 0.40, 1.00 and 0.60 respectively in relation to the number of chick embryos that were alive albeit the administration of the test samples sodium lauryl sulfate (SLS), neem seed powder and tobacco leaf extract. However, statistical analysis showed that the number of chick embryos that were alive showed no significant differences among the treatment means. | Thesis (Doctor of Veterinary Medicine) 28 cm..

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Effects of different levels of liquid milk and fat substitution with powdered milk and vegetable oil on the quality and acceptability of durian ice cream/

By Estrella, Irene Charisee F..
Bayombong: Nueva Vizcaya State University; 2011 .
xii, 38 leaves : , This study aimed to develop a cheaper and healthier ice cream formulation by substituting the liquid milk and fat with powdered milk and vegetable oil in the ice cream formulation. It especially aims to determine its effects on the quality and acceptability of ice cream, and determine the maximum level of substitution without causing any negative effect on the acceptability of the finished products. Statistical analysis showed that there were no significant differences on the texture of the ice creams. The use of powdered milk and vegetable oil as substitute of liquid milk and milk fat/cream in the ice cream formulation does not exert a negative effect on the texture, flavor/taste and the general acceptability of finished products. They were described as "moderately fine" in texture, were "liked very much" in flavor/taste and general acceptability. 28 cm..

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Effects of different levels (15%, 20%, 25%) of quality protein maize (Zea maize Linn.) as wheat flour substitute on the quality and acceptability of chocolate crinkles/

By Tulingan, Lennie A..
Bayombong: Nueva Vizcaya State University; 2011 .
x, 32 leaves : , This study aimed to determine the effect of different levels of Quality Protein Maize (QPM) flour as wheat flour substitute on the acceptability and quality of chocolate crinkles in terms of color/appearance, flavor/taste and texture. No significant differences in the general acceptability and quality in terms of appearance/color, flavor/taste, and texture between the control and the experimental crinkles were observed. Their mean ratings had a descriptive equivalent of "like moderately" to "like very much". This revealed that QPM flour could be used as wheat flour substitute in chocolate crinkles up to 25% without causing any negative effect on the quality and acceptability of the finished products which were "liked moderately" to "liked very much" by the sensory panel. 28 cm..

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In vitro antimicrobial efficacy of crude capsaicin extract ground hot pepper (capsicum frutecens l.) against salmonella enteritidis/

By Espiritu, Michael Angelo C..
Bayombong: Nueva Vizcaya State University, 2011 .
xv, 40 leaves , Three concentrations (25, 50 and 100%) of crude capsaicin extract were tested for in vitro antimicrobial efficacy again salmonella enteritidis with the following objectives: (1) compare the in vitro antimicrobial efficacy of various concentrations of crude capsaicin extract against a commercial antibiotic preparation and virgin coconut oil in the control salmonella enteritidis and (2) identify and evaluate the most effective concentration of crude capsaicin extract against salmonella enteritidis cultured in vitro. Zone of inhibition of S. enteritidis was slightly affected at 100% capsaicin crude extract (CCE) concentration within 48-hours duration. Zone of inhibition was significantly restricted to be commercial antibiotic positive control treatment with the same duration. This showed that S. enteritidis are not susceptible to crude capsaicin extract as an anti-microbial. | Thesis (Doctor of Veterinary Medicine 28 cm..

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Composite satellite and cable television /

]]> By Gulati, R. R..
New Delhi: New Age International, 2006 .
xvi, 400 p. : 25 cm..
978-81-224-1605-3 (pbk.)

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Organizational Development and Change

By Cummings,Thomas G. and Christopher G. Worley.
Andover: Cengage Learning, 2011 .
775 p. (pbk.)

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Effective Teaching Methods: Research-based Practice.

By Borich, Gary.
Boston: PEARSON, 2011 .
477 p. (pbk.)

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Strategic Management: Concepts and Cases.

By David, Fred R..
Boston: PEARSON, 2011 .
306 p . (pbk.)

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Business Ethics & Social Responsibility

By Roa, Floriano C..
2011 .
290 p.

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Career Civil Service Reviewer.

By Busto, Arellano V..
Manila: A.V.B. Printing Press, 2011 .
232 p. (pbk.)

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Basic Automotive Electricty.

By Francisco, Felizardo Y..
Manila: NBS, 2011 .
118 p. (pbk.)

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Automobile Trouble Shooting: Fundamentals.

By Francisco, Felizardo Y..
Manila: NBS, 2011 .
121 p. (pbk.)

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Comprehensive LET Reviewer: Prof. ed.

By Lorimar Pub..
Quezon City: Lorimar Pub. 2011 .
186 p. (pbk.)

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Comprehensive LET Reviewer: Professional Education.

By Lorimar Pub..
Quezon City: Lorimar Pub. 2011 .
186 p. (pbk.)

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Comprehensive LET Reviewer: General Education.

By Lorimar Pub..
Quezon City: Lorimar Pub. 2011 .
180 p. (pbk.)

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Guidelines for Watershed Management & Development in the Philippines.

By PCARRD- DOST.
Los Baños Laguna: PCARRD- DOST, 2011 .
242 p. (pbk.)

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Basic Probability and Statistics: A Step by Step Approach.

By Sirug, Winston S..
Manila: Mindhapers Co. 2011 .
343 p. (pbk.)

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Basic Probability and Statistics: A Step by Step Approach.

By Mildred Michelle, Joshua & Edna.
Manila: Mindshapers, 2011 .
343 p. (pbk.)

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Criminological Research & Basic Statistics.

By Soriano, Oscar G..
Quezon City: GBP, 2011 .
248 p. (pbk.)

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Electrics: Circuits and Systems.

By Bishop, Owen.
Boston: Elsevier, 2011 .
370 p. (pbk.)

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Computer Networks: A System Approach.

By Peterson, Larry L..
Australia: Elsevier, 2011 .
884 p. (cb.)

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The Revolutionists: Aguinaldo, Bonifacio, Jacinto.

By Delos Santos, Epifanio.
Manila: National Historical Commission of the Philippines, 2011 .
197 p. (pbk.)

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Religion of the Katipunan.

By Delos Reyes, Isabelo.
Manila: National Historical Commission of the Philippines, 2011 .
42 p. (pbk.)

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The Farm‑level Impact of the Techno Gabay Program: Assessment, Evidence, and Implications.

By Aquino, Albert P. , Ed..
Los Baños Laguna: PCARRD-DOST, 2011 .
201 p. (pbk.)

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Exploring the Opportunities Towards Competitiveness: Supply Chain Improvement of Selected Commodities in AFNR (Phase I).

By Brown, Ernesto Q. , ed..
Los Baños Laguna: PCARRD-DOST, 2011 .
268 p. (pbk.)

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Globalization, Governance, and the Phil. State.

By Avila, John Lawrence V..
Manila: PIDS, 2011 .
421 p. (pbk.)

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PIDS 2010 Economic Policy Monitor: Fiscal Space, Investment, and Poverty Alleviation.

By Majuca, Ruperto P. .
Manila: PIDS, 2011 .
105 p. (pbk.)

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Ramping Up AFNR Productivity: The Integrated S&T Agenda 2006-2010.

By PCARRD.
Los Baños Laguna: 2011 .
219 p. (pbk.)

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Java Foundations Introduction to Program Design & Data Structure.

By John Lewis, Peter DePasquale, & Joseph Chase..
Boston: Pearson Education Inc., 2011 .
908 p. (pbk.)

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Accounting text & Cases.

By Anthony, Hawkins, Merchant.
McGraw-Hill Inc., 2011 .
911 p. (pbk.)

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Principles of Auditing: An Introduction to International Standards on Auditing.

By Rick Hayes, Roger Dassen, & Arnold Schilder.
Prentice-Hall, 2011 .
692 p. (pbk.)

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General Chemistry: Principles & Modern Applications.

By Petrucci, Madura, & Herring.
Australia: Pearson, 2011 .
133 p. (cb.)

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Advance Digital Design w/ the Verilog HDL.

By Ciletbi, Michael D. .
Person, 2011 .
981 p. (pbk.)

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Software Engineering.

By Sommerville, Ian.
Pearson, 2011 .
773 p. (pbk.)

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Machine Design: An Integrated Approach.

By Norton, Robert L..
Pearson, 2011 .
1,055 p. (pbk.)

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Materials Science & Engineering.

By William D. Callister & David G. Rethwisch.
Wiley & Sons, Inc., 2011 .
122 p. (pbk.)

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