The effect of temperature during lairage at the slaughterhouse on the quality of pork
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Published:2015-02
Issue:Special issue 3
Volume:4
Page:66-68
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ISSN:1338-5178
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Container-title:Journal of Microbiology, Biotechnology and Food Sciences
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language:
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Short-container-title:JMBFS
Author:
Imrich Ivan,Mlyneková Eva,Mlynek Juraj
Publisher
Slovak University of Agriculture in Nitra
Subject
Molecular Biology,Microbiology,Food Science,Biotechnology