Investigation of superchilling in a customized chamber on physicochemical and quality parameters of raw beef tenderloin and lamb loin . Journal of Food Technology Research, [S. l.], v. 13, n. 1, p. 22–34, 2026. DOI: 10.18488/jftr.v13i1.4791. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/4791. Acesso em: 6 aug. 2026.