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	1.	Pathological and radiological investigations on osteochondrosis in pigs, associated with leg weakness. [electronic resource] by Jørgensen, B Arnbjerg, J Aaslyng, M Producer: 19960404 In: Zentralblatt fur Veterinarmedizin. Reihe A vol. 42 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Low stress pre-slaughter handling: effect of lairage time on the meat quality of pork. [electronic resource] by Dall Aaslyng, M Barton Gade, P Producer: 20121002 In: Meat science vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork. [electronic resource] by Støier, S Aaslyng, M D Olsen, E V Henckel, P Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Scandinavian consumer preference for beef steaks packed with or without oxygen. [electronic resource] by Aaslyng, M D Tørngren, M A Madsen, N T Producer: 20101123 In: Meat science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Improved animal welfare, the right technology and increased business. [electronic resource] by Støier, S Larsen, H D Aaslyng, M D Lykke, L Producer: 20170518 In: Meat science vol. 120 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Compensatory growth improves meat tenderness in gilts but not in barrows. [electronic resource] by Kristensen, L Therkildsen, M Aaslyng, M D Oksbjerg, N Ertbjerg, P Producer: 20061024 In: Journal of animal science vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatole. [electronic resource] by Font-I-Furnols, M Aaslyng, M D Backus, G B C Han, J Kuznetsova, T G Panella-Riera, N Semenova, A A Zhang, Y Oliver, M A Producer: 20170602 In: Meat science vol. 121 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Consumer acceptance of minced meat patties from boars in four European countries. [electronic resource] by Aluwé, M Aaslyng, M Backus, G Bonneau, M Chevillon, P Haugen, J-E Meier-Dinkel, L Mörlein, D Oliver, M A Snoek, H M Tuyttens, F A M Font-I-Furnols, M Producer: 20180919 In: Meat science vol. 137 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)