Imrich, Ivan, Eva Mlyneková, and Juraj Mlynek. “THE EFFECT OF TEMPERATURE DURING LAIRAGE AT THE SLAUGHTERHOUSE ON THE QUALITY OF PORK”. Journal of microbiology, biotechnology and food sciences 4, no. special issue 3 (Food Sciences) (February 2, 2015): 66–68. Accessed October 1, 2026. https://office2.jmbfs.org/index.php/JMBFS/article/view/8325.