[1]
Coskun, C.K. and Sahin-Yesilcubuk, N. 2026. Investigation of superchilling in a customized chamber on physicochemical and quality parameters of raw beef tenderloin and lamb loin . Journal of Food Technology Research. 13, 1 (Feb. 2026), 22–34. DOI:https://doi.org/10.18488/jftr.v13i1.4791.