<?xml version="1.0" encoding="utf-8" ?> <rss version="2.0" xmlns:opensearch="http://a9.com/-/spec/opensearch/1.1/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom"> <channel> <title> <![CDATA[Nueva Vizcaya State University Search for 'su:&quot;Ice cream&quot;']]> </title> <link> /cgi-bin/koha/opac-search.pl?q=ccl=su%3A%22Ice%20cream%22&#38;sort_by=relevance&#38;format=rss </link> <atom:link rel="self" type="application/rss+xml" href="/cgi-bin/koha/opac-search.pl?q=ccl=su%3A%22Ice%20cream%22&#38;sort_by=relevance&#38;format=rss"/> <description> <![CDATA[ Search results for 'su:&quot;Ice cream&quot;' at Nueva Vizcaya State University]]> </description> <opensearch:totalResults>9</opensearch:totalResults> <opensearch:startIndex>0</opensearch:startIndex> <opensearch:itemsPerPage>50</opensearch:itemsPerPage> <atom:link rel="search" type="application/opensearchdescription+xml" href="/cgi-bin/koha/opac-search.pl?q=ccl=su%3A%22Ice%20cream%22&#38;sort_by=relevance&#38;format=opensearchdescription"/> <opensearch:Query role="request" searchTerms="q%3Dccl%3Dsu%253A%2522Ice%2520cream%2522" startPage="" /> <item> <title> Artisanal mulberry and mint ice cream </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=3893</link> <description> <![CDATA[ <p> .<br /> xi, 98 leaves , Undergraduate Thesis (BSHM) - Nueva Vizcaya State University 28 cm.<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=3893">Place hold on <em>Artisanal mulberry and mint ice cream </em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=3893</guid> </item> <item> <title> Sensory acceptability of paragis leaves powder as a flavor enhancer in making ice cream </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=3963</link> <description> <![CDATA[ <p> By Bayle, Crystal Fe E..<br /> .<br /> x, 84 leaves , Undergraduate Thesis (BSIT - Food Technology) - Nueva Vizcaya State University 28 cm.<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=3963">Place hold on <em>Sensory acceptability of paragis leaves powder as a flavor enhancer in making ice cream</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=3963</guid> </item> <item> <title> Utilization and acceptability of dragon fruit-mango ice cream </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=4142</link> <description> <![CDATA[ <p> .<br /> xii, 117 leaves , Undergraduate Thesis (BSHM) - Nueva Vizcaya State University 28 cm.<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=4142">Place hold on <em>Utilization and acceptability of dragon fruit-mango ice cream</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=4142</guid> </item> <item> <title> Marketability of turmeric calamansi ice cream </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=4144</link> <description> <![CDATA[ <p> .<br /> xi, 115 leaves , Undergraduate Thesis (BSHM) - Nueva Vizcaya State University 28 cm.<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=4144">Place hold on <em>Marketability of turmeric calamansi ice cream</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=4144</guid> </item> <item> <title> Development and nutritional analysis of squash-sweet potato ice cream </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=4848</link> <description> <![CDATA[ <p> .<br /> x, 88 leaves , Undergraduate Thesis (BSHM) - Nueva Vizcaya State University 28 cm.<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=4848">Place hold on <em>Development and nutritional analysis of squash-sweet potato ice cream</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=4848</guid> </item> <item> <title> Sensory acceptability of satsuma gelato </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=5549</link> <description> <![CDATA[ <p> .<br /> x, 121 leaves , Undergraduate Thesis (BSHM) - Nueva Vizcaya State University 28 cm.<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=5549">Place hold on <em>Sensory acceptability of satsuma gelato</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=5549</guid> </item> <item> <title> Acceptability of turmeric-calamansi in the preparation of ice cream </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=5568</link> <description> <![CDATA[ <p> .<br /> xii, 114 leaves , Undergraduate Thesis (BSHM) - Nueva Vizcaya State University 28 cm.<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=5568">Place hold on <em>Acceptability of turmeric-calamansi in the preparation of ice cream</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=5568</guid> </item> <item> <title> Acceptability and nutritional analysis of ice cream enhanced with rice coffee / </title> <dc:identifier>ISBN:(cb.)</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=7476</link> <description> <![CDATA[ <p> By Tibunsay, Akishia A..<br /> .<br /> xi, 82 leaves : , Undergraduate Thesis (BSHM - Food Service Management) - Nueva Vizcaya State University. 28 cm..<br /> (cb.) </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=7476">Place hold on <em>Acceptability and nutritional analysis of ice cream enhanced with rice coffee /</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=7476</guid> </item> <item> <title> Physical characterization and sensory acceptability of aratiles-lemon ice cream / </title> <dc:identifier>ISBN:(cb.)</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=7628</link> <description> <![CDATA[ <p> .<br /> xi, 91 leaves : , Undergraduate Thesis (BSIT - Food Technology) - Nueva Vizcaya State University. 28 cm. .<br /> (cb.) </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=7628">Place hold on <em>Physical characterization and sensory acceptability of aratiles-lemon ice cream /</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=7628</guid> </item> </channel> </rss>
