Articles by Harun Kesenkas (4)

Some Properties of Yoghurts Produced from Goat Milk and Cow-Goat Milk Mixtures by Different Fortification Methods

Gokhan Kavas, Harun Uysal, Sevda Kilic, Necati Akbulut and Harun Kesenkas

Pakistan Journal of Biological Sciences 6 ( 23 ): 1936 - 1939 , 2003

Manufacture and Some Properties of Turkish Fresh Goat Cheese

Sevda Kilic, Harun Uysal, Gokhan Kavas, Necati Akbulut and Harun Kesenkas

Pakistan Journal of Biological Sciences 7 ( 6 ): 1037 - 1039 , 2004

Physicochemical, Microbiological and Sensory Characteristics of Using Different Probiotic Fermented Milk

I. Erdem Tonguc, Ozer Kinik, Harun Kesenkas and Merve Acu

Pakistan Journal of Nutrition 12 ( 6 ): 549 - 554 , 2013

Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production

Harun KESENKAS and Necati AKBULUT

Turkish Journal of Veterinary and Animal Sciences 32 ( 5 ): 327 - 333 , 2008

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