IMRICH, I.; MLYNEKOVÁ, E.; MLYNEK, J. THE EFFECT OF TEMPERATURE DURING LAIRAGE AT THE SLAUGHTERHOUSE ON THE QUALITY OF PORK. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. special issue 3 (Food Sciences), p. 66–68, 2015. DOI: 10.15414/jmbfs.2015.4.special3.66-68. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8325. Acesso em: 1 oct. 2026.