2018 Copyrights
Institutional Assessment of Capiz State University Extension Services, Instruction, Production and Research
Registration #: #: O2018-855
Problematizing The Masa Vote
Registration #: #: O2018-856
Paros Sauce
Registration #: #: O2018-857
Utilization of Paros Sauce (Soletellina Diphos) Meat Extract into Sauce
Registration #: #: O2018-858
Paros Cookies
Registration #: #: O2018-859
Acceptability of Paros (Soletellina Diphos) Powdered into Cookies
Registration #: #: O2018-860
Stakeholders View of Capiz State University's Strategic Objectives
Registration #: #: O2018-861
Employability of Capiz State University - Pilar Campus Graduates
Registration #: #: O2018-862
Quality and Relevance of College Education in Capiz State University Pilar Campus
Registration #: #: O2018-863
Demographic, Socio-Economic and Cultural Characteristics of Pilareños: Towards Building Back Better Community
Registration #: #: O2018-864
Out of School Youth Profile in the Municipality of Pilar, Capiz
Registration #: #: O2018-866
Lifelong Learners: Their Profile, Issues and Concerns
Registration #: #: O2018-867
Abundance, Frequency, Economic Valuation and Polymorphism of Umbonium Vestiarium
Registration #: #: O2018-868
A Glimps of the 4Ps Beneficiaries of Mambusao, Capiz
Registration #: #: O2018-869
Consumer Preference and Proximate Analysis of Shrimp Patty Made of Saluyot (Corchorus Olitorius) Leaves Flour
Registration #: #: O2018-870
Consumer Preference and Proximate Analysis of Polvoron Made of Krill (Euphasia Fallax) Powder
Registration #: #: O2018-871
Chili (Capsicum Annum) Leaves Pasta: A Consumer Preference and Proximate Analysis
Registration #: #: O2018-872