Nacak, B., Dikici, A., Yel, N., Zaimoğulları, K., İpek, G., & Özer, M. (2023). Effect of α-Tocopherol, Storage Temperature and Storage Time on Quality Characteristics and Oxidative Stability of Chicken Kavurma, traditional Turkish cooked meat product . Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας, 74(2), 5623–5632. https://doi.org/10.12681/jhvms.29331 (Original work published 4 Ιούλιος 2023)