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 [Internet]. 4. Juli 2023 [zitiert 20. Mai 2024];74(2):5627-36. Verfügbar unter: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/29331