Articles by O. Sangtherapitikul (2)

Utilization of Spent Hens as a Flavoring Base: 2. Flavoring Products from Spent Hen Meat Hydrolysate

O. Sangtherapitikul, Y. C. Chen and T.C. Chen

Journal of Food Technology 3 ( 1 ): 41 - 45 , 2005

Utilization of Spent Hens as a Flavoring Base: 1. Preparation and Characteristics of Spent Hen Meat Enzymatic Hydrolysate

O. Sangtherapitikul, Y. C. Chen and T. C. Chen

Journal of Food Technology 3 ( 1 ): 46 - 53 , 2005

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