NACAK, B.; DIKICI, A.; YEL, N.; ZAIMOĞULLARI, K.; İPEK, G.; ÖZER, M. Effect of α-Tocopherol, Storage Temperature and Storage Time on Quality Characteristics and Oxidative Stability of Chicken Kavurma, traditional Turkish cooked meat product . Journal of the Hellenic Veterinary Medical Society, [S. l.], v. 74, n. 2, p. 5623–5632, 2023. DOI: 10.12681/jhvms.29331. Disponível em: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/29331. Acesso em: 10 may. 2024.