STUDIES ON SOFT CHEESE WITH LOW FAT AND SALT CONTENTSABOU EL ELLA WM; FARAHAT SM.1979; MILCHWISSENSCHAFT; DEU; DA. 1979; VOL. 34; NO 2; PP. 89-90; ABS. GER; BIBL. 7 REF.Article

CHEMICAL COMPOSITION AND SOME PROPERTIES OF MODIFIED BUFFALOES' MILK FOR INFANT FEEDING. = COMPOSITION CHIMIQUE ET PROPRIETES DU LAIT DE BUFFLONNE MODIFIE POUR L'ALIMENTATION INFANTILEABOU EL ELLA WM; FARAHAT SM; ZAWAHRY MR et al.1976; MILCHWISSENSCHAFT; DTSCH.; DA. 1976; VOL. 31; NO 4; PP. 209-210; ABS. ALLEM.; BIBL. 6 REF.Article

ENHANCEMENT OF SOFT CHEESE FLAVOUR USING ANIMAL LIPASE PREPARATIONS = RENFORCEMENT DE LA FLAVEUR DE FROMAGE A PATE MOLLE EN UTILISANT DES PREPARATIONS DE LIPASE ANIMALEEL NESHAWY AA; ABDEL BAKY AA; FARAHAT SM et al.1983; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1983; VOL. 10; NO 2; PP. 121-127; BIBL. 17 REF.; 4 TABL.Article

CHEMICAL CHANGES DURING THE RIPENING OF DOMIATI CHEESE MADE FROM DRIED MILK. = MODIFICATIONS CHIMIQUES INTERVENANT AU COURS DE L'AFFINAGE DU FROMAGE DOMIATI FABRIQUE A PARTIR DE LAIT DESHYDRATEOMAR MM; ASHOUR M; FARAHAT SM et al.1983; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1983; VOL. 11; NO 2; PP. 95-103; BIBL. 19 REF.; 1 FIG./4 TABL.Article