NACAK, B. Et Al. 2023. 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 , vol.74, no.2 , 5627-5636.

NACAK, B., DİKİCİ, A., Yel, N., Zaimoğulları, K., İpek, G., & Özer, M., (2023). 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 , vol.74, no.2, 5627-5636.

NACAK, BERKER Et Al. "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 , vol.74, no.2, 5627-5636, 2023

NACAK, BERKER Et Al. "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 , vol.74, no.2, pp.5627-5636, 2023

NACAK, B. Et Al. (2023) . "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 , vol.74, no.2, pp.5627-5636.

@article{article, author={BERKER NACAK Et Al. }, title={Effect of α-Tocopherol, Storage Temperature and Storage Time on Quality Characteristics and Oxidative Stability of Chicken Kavurma, traditional Turkish cooked meat product}, journal={Journal of the Hellenic Veterinary Medical Society}, year=2023, pages={5627-5636} }