Chemical and sensory properties of salted duck eggs as affected method and length of cooking
Date
4-2011
Degree
Bachelor of Science in Agriculture
Major Course
Major in Animal Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Veneranda A. Magpantay
Abstract
n/a
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2011 A5 A38
Recommended Citation
Afuang, Basil Anthony M., "Chemical and sensory properties of salted duck eggs as affected method and length of cooking" (2011). Undergraduate Theses. 8868.
https://www.ukdr.uplb.edu.ph/etd-undergrad/8868
Document Type
Thesis
COinS