The acceptability level of the three types of flour in making pizza (Record no. 174)

000 -LEADER
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008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number TH 371.33 J22a 2002
245 #4 - TITLE STATEMENT
Title The acceptability level of the three types of flour in making pizza
Statement of responsibility, etc. Jalipa, Ruby T.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Polytechnic State College of Antique.
Date of publication, distribution, etc. 2002
300 ## - PHYSICAL DESCRIPTION
Extent 44 pages.
526 ## - STUDY PROGRAM INFORMATION NOTE
Classification Main-Undergraduate theses(CTE)
942 ## - ADDED ENTRY ELEMENTS
Source of classification or shelving scheme
Item type Book
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection code Permanent Location Current Location Shelving location Date acquired Fund Source Total Checkouts Full call number Barcode Date last seen Price effective from Item type
        Main-GS/Theses(Undergraduate) Sibalom Sibalom MTHECTE 2025-04-29 Donations   TH 371.33 J22a 2002 TH 1450 2025-04-29 2025-04-29 Book