Nacak, B, A Dikici, N Yel, K Zaimoğulları, G İpek, και M Özer. 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):5627-36. https://doi.org/10.12681/jhvms.29331.