Nacak, B, A Dikici, N Yel, K Zaimoğulları, G İpek, and M Özer. “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 74, no. 2 (July 9, 2023): 5623–5632. Accessed December 18, 2024. https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/29331.