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Application filed by Univ Southern Leyte StatefiledCriticalUniv Southern Leyte State
Priority to PH2/2018/001116UpriorityCriticalpatent/PH22018001116U3/en
Publication of PH22018001116Y1publicationCriticalpatent/PH22018001116Y1/en
Publication of PH22018001116U1publicationCriticalpatent/PH22018001116U1/en
Publication of PH22018001116U3publicationCriticalpatent/PH22018001116U3/en
The composition of manzanas de coco ice cream, comprising, 28.32% of heavy whipping cream, 14.16% of condensed milk, 0.8% butter, 56.72% of mashed manzanas de coco.
PH2/2018/001116U2018-10-042018-10-04Composition of manzanas de coco ice cream
PH22018001116U3
(en)