Imrich, I., Mlyneková, E. and Mlynek, J. 2015. THE EFFECT OF TEMPERATURE DURING LAIRAGE AT THE SLAUGHTERHOUSE ON THE QUALITY OF PORK. Journal of microbiology, biotechnology and food sciences. 4, special issue 3 (Food Sciences) (Feb. 2015), 66–68. DOI:https://doi.org/10.15414/jmbfs.2015.4.special3.66-68.