[1]
Mlynek, J., Imrich, I. and Mlyneková, E. 2015. THE EFFECT OF TEMPERATURE DURING TRANSPORTATION TO THE QUALITY OF PORK. Journal of microbiology, biotechnology and food sciences. 4, special issue 3 (Food Sciences) (Feb. 2015), 122–124. DOI:https://doi.org/10.15414/jmbfs.2015.4.special3.122-124.