Imrich I, Mlyneková E, Mlynek J. THE EFFECT OF TEMPERATURE DURING LAIRAGE AT THE SLAUGHTERHOUSE ON THE QUALITY OF PORK. J microb biotech food sci [Internet]. 2015 Feb. 2 [cited 2026 Oct. 1];4(special issue 3 (Food Sciences):66-8. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/8325