| 000 | 00807nam a2200253 i 4500 | ||
|---|---|---|---|
| 008 | 200601n 000 0 eng d | ||
| 040 | _erda | ||
| 245 | 1 | 4 |
_aThe acceptability level of the three types of flour in making pizza / _cRuby T. Jalipa. |
| 336 |
_atext _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 300 | _a44 pages. | ||
| 264 | 4 | _cc2002 | |
| 264 | 1 |
_aSibalom, Antique : _bPolytechnic State College of Antique. |
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| 926 |
_aDestiny Material Type _bHardcover |
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| 100 | _aJalipa, Ruby T. | ||
| 700 |
_aVilvar, Meriam A., _eCo-author. |
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| 500 | _aThesis (Education)- Polytechnic State College of Antique, 2002. | ||
| 500 | _aBibliography: leaves 39-40. | ||
| 005 | 20240929114836.0 | ||
| 001 | 61210 | ||
| 003 | 0000000000 | ||
| 942 |
_cTHCTE _2ddc |
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| 999 |
_c12515 _d12515 |
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