Imrich, I., E. Mlyneková, and J. Mlynek. “THE EFFECT OF TEMPERATURE DURING LAIRAGE AT THE SLAUGHTERHOUSE ON THE QUALITY OF PORK”. Journal of Microbiology, Biotechnology and Food Sciences, vol. 4, no. special issue 3 (Food Sciences), Feb. 2015, pp. 66-68, doi:10.15414/jmbfs.2015.4.special3.66-68.