Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making

Ruiz, Ermelinda R.

Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making - Ascot 2000 - xiii.; 43 pages illus

Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making

APA

Ruiz E. R., . (2000). Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making. Ascot: .

Chicago

Ruiz Ermelinda R, . 2000. Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making. Ascot: .

Harvard

Ruiz E. R., . (2000). Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making. Ascot: .

MLA

Ruiz Ermelinda R, . Acceptability of Varying Levels of Tiesa (Pouteria campechiana) as an Ingredient in Pastillas Making. Ascot: . 2000.

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