<?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;Pasta.&quot;']]> </title> <link> /cgi-bin/koha/opac-search.pl?q=ccl=su%3A%22Pasta.%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%22Pasta.%22&#38;sort_by=relevance&#38;format=rss"/> <description> <![CDATA[ Search results for 'su:&quot;Pasta.&quot;' at Nueva Vizcaya State University]]> </description> <opensearch:totalResults>3</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%22Pasta.%22&#38;sort_by=relevance&#38;format=opensearchdescription"/> <opensearch:Query role="request" searchTerms="q%3Dccl%3Dsu%253A%2522Pasta.%2522" startPage="" /> <item> <title> Development of taro purple yam crispy pasta a proposed nutrition activity </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=4990</link> <description> <![CDATA[ <p> .<br /> xi, 88 leaves , Undergraduate Thesis (BSHM) - Nueva Vizcaya State University 28 cm.<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=4990">Place hold on <em>Development of taro purple yam crispy pasta</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=4990</guid> </item> <item> <title> Acceptability of mango puree in the preparation of homemade pasta </title> <dc:identifier>ISBN:</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=5545</link> <description> <![CDATA[ <p> .<br /> xiv, 111 leaves , Undergraduate Thesis (BSHM) - Nueva Vizcaya State University 28 cm.<br /> </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=5545">Place hold on <em>Acceptability of mango puree in the preparation of homemade pasta</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=5545</guid> </item> <item> <title> Acceptability and nutritional analysis of fresh pasta enhanced with bok choy (brassica rapa subsp. Chinensis) powder / </title> <dc:identifier>ISBN:(cb.)</dc:identifier> <link>/cgi-bin/koha/opac-detail.pl?biblionumber=7534</link> <description> <![CDATA[ <p> .<br /> xii, 111 leaves : 28 cm..<br /> (cb.) </p> ]]> <![CDATA[ <p> <a href="/cgi-bin/koha/opac-reserve.pl?biblionumber=7534">Place hold on <em>Acceptability and nutritional analysis of fresh pasta enhanced with bok choy (brassica rapa subsp. Chinensis) powder /</em></a> </p> ]]> </description> <guid>/cgi-bin/koha/opac-detail.pl?biblionumber=7534</guid> </item> </channel> </rss>
