| Composition of Pink Noodles |
22017000447 |
| Process of Making Mutton Sausage |
22017000211 |
| Process in Making a Burger Patty |
22017000213 |
| Adoption of IFP Research for policy formulation |
Regional Development Council (RDC)-1 Resolution No. 7 S. 2017 |
| Animal Feed Concentrates Containing Pigeon Pea (Cajanus cajan) |
22016000413 |
| A Biochar Medium for Growing Seedlings |
22016000421 |
| Composition of Dioscorea luzonensis (kamangeg) Cheesecake |
22016000419 |
| Composition of Gluten Free Flour with Dioscorea luzonensis (Kamangeg) |
22016000412 |
| Process of Roasting Shelled Peanuts |
22016000416 |
| Process of Roasting Unshelled Peanuts |
22016000417 |
| Method of Storing Tomatoes to Prolong the Shelf-life |
22016000418 |
| Composition of a Mutton Burger Patty |
22016000414 |
| Composition of a Mutton Sausage |
22016000415 |
| Method of Producing Crispy Corn Snack (Chichacorn) |
22015000337 |
| Method of Making Ready to Cook Glutinous Corn Kernels |
22015000336 |
