1. Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments. (11th March 2018) Authors: Dalgaard, Line B.; Rasmussen, Martin Krøyer; Bertram, Hanne C.; Jensen, Jens A.; Møller, Hanne S.; Aaslyng, Margit D.; Hejbøl, Eva K.; Pedersen, Jacob R.; Elsser‐Gravesen, Dieter; Young, Jette F. Journal: International journal of food science & technology Issue: Volume 53:Number 7(2018) Page Start: 1744 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Estimating the risk of dislike: An industry tool for setting sorting limits for boar taint compounds. (January 2019) Authors: Christensen, Rune H.; Nielsen, Dennis B.; Aaslyng, Margit D. Journal: Food quality and preference Issue: Volume 71(2019) Page Start: 209 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Meat flavour in pork and beef – From animal to meal. (October 2017) Authors: Aaslyng, Margit D.; Meinert, Lene Journal: Meat science Issue: Volume 132(2017) Page Start: 112 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre ‐ Effects on sensory quality and subjective appetite sensations. (March 2017) Authors: Kehlet, Ursula; Pagter, Mette; Aaslyng, Margit D.; Raben, Anne Journal: Meat science Issue: Volume 125(2017) Page Start: 66 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Physico‐chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two. (12th September 2019) Authors: Kehlet, Ursula; Christensen, Lars Bager; Raben, Anne; Aaslyng, Margit D. Journal: International journal of food science & technology Issue: Volume 55:Number 3(2020) Page Start: 1010 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The effect of skatole and androstenone on consumer response towards fresh pork from m. longissimus thoracis et lumborum and m. semimembranosus. (June 2016) Authors: Aaslyng, Margit D.; Broge, Eva Honnens De Lichtenberg; Brockhoff, Per B.; Christensen, Rune Haubo B. Journal: Meat science Issue: Volume 116(2016:Jun.) Page Start: 174 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll. (December 2015) Authors: Aaslyng, Margit D.; De Lichtenberg Broge, Eva Honnens; Brockhoff, Per B.; Christensen, Rune Haubo Journal: Meat science Issue: Volume 110(2015:Dec.) Page Start: 52 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The gender background of texture attributes of pork loin. (February 2018) Authors: Aaslyng, Margit D.; Jensen, Henriette; Karlsson, Anders H. Journal: Meat science Issue: Volume 136(2018) Page Start: 79 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗