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Microstructure and chemical changes in domiati cheese made from ultrafiltered milk

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DOI: 10.1016/0308-8146(87)90145-2
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The manufacture of Ras cheese from gamma irradiated milk

A.A.Abdel Baky, S.M. Farahat, A.M. Rabie and S.A. Mobasher
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Quantitative determination of free volatile fatty acids from dairy products on a Nukol capillary column

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

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DOI: 10.1016/0309-1740(94)90110-4
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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
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DOI: 10.1016/0308-8146(87)90151-8
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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
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DOI: 10.1016/0308-8146(84)90003-7
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Estimation of the Free Volatile Acids in Cheese by Gas-Liquid Chromatography

R.P. Dixon and J.M. deMan
Canadian Institute of Food Technology Journal 1 (2) 51 (1968)
DOI: 10.1016/S0008-3860(68)74463-9
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Flavor enhancement, by lipase addition, of Ras cheese made from reconstituted milk

M.M. Omar, A.I. El-Zayat and M. Ashour
Food Chemistry 19 (4) 277 (1986)
DOI: 10.1016/0308-8146(86)90051-8
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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)
DOI: 10.1016/0308-8146(83)90063-8
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Ripening changes of Kashkaval cheese made from cow's milk

Mohamed M. Omar and Ali I. El-Zayat
Food Chemistry 22 (2) 83 (1986)
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A study on the ripening of white pickled Brinza cheese made from ewe's milk

M. M. Omar and A. I. El-Zayat
Food / Nahrung 31 (8) 783 (1987)
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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)
DOI: 10.1002/food.19850290307
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