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]. 2023 Jul. 9 [cited 2024 May 10];74(2):5623-32. Available from: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/29331