Nacak B, Dikici A, Yel N, Zaimoğulları 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 . J Hellenic Vet Med Soc [διαδίκτυο]. 9 Ιούλιος 2023 [παρατίθεται 21 Μάιος 2024];74(2):5623-32. διαθέσιμο στο: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/29331