[1]
B. Lukić, „Stress indicators and meat quality of pigs affected by different durations of lairage time”, AAK, köt. 18, sz. 1, o. 109–114, febr. 2014, Elérés: 2025. december 5. [Online]. Elérhető: https://journal.uni-mate.hu/index.php/aak/article/view/2113