Characteristics of fresh sausages using different levels of pork chevon and carabeef
Date
1972
Document Type
Master Thesis
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 995 1972 A13 E83
Recommended Citation
Esguerra, Florina Creus, "Characteristics of fresh sausages using different levels of pork chevon and carabeef" (1972). Graduate Student's Output. 1711.
https://www.ukdr.uplb.edu.ph/etd-grad/1711
COinS