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Cited article:

Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Gunilla Johansson, Jean-Louis Berdagué, Mats Larsson, Nathalie Tran and Elisabeth Borch
Meat Science 38 (2) 203 (1994)

Free fatty acids and quality of Domiati cheese made from dried milks as affected by added lipase

M.M. Omar, A.A. Abdel Baky, A.M. Rabie and M.M. Ashour
Food Chemistry 24 (3) 197 (1987)

β‐Galactosidase in the acceleration of Ras cheese ripening

S. M. Farahat, A. M. Rabie, A. A. Abdel Baky, A. A. El‐Neshawy and S. Mobasher
Food / Nahrung 29 (3) 247 (1985)

Ripening changes of Ras cheese made from recombined milk as affected by certain additives

A.M. Rabie, S.M. Farahat, A.A.Abdel Baky and M.M. Ashour
Food Chemistry 15 (3) 191 (1984)

Chemical changes during the ripening of Domiati cheese made from dried milk

M.M. Omar, M. Ashour, S.M. Farahat, A.A.Abdel Baky and A.A. El Neshawy
Food Chemistry 11 (2) 95 (1983)