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| 1 | Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days 显示文摘 | Hanne Christine Bertram Ida K Straadt Jens A Jensen Margit Dall Aaslyng | 2007 | Meat Science2007，77，： | 1 |
| 2 | The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork显示文摘 | Margit Dall Aaslyng | 2000 | Meat Science2000，，8： | 1 |
| 3 | Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure显示文摘 | AASLYNG M D BEJERHOLM C ERTBJERG P | 2003 | Food Quality and Preference2003，14，： | 1 |
| 4 | Scandinavian consumer preference for beef steaks packed with or without oxygen 显示文摘 | AASLYNG M D TORNGREN M A MADSEN N T | 2010 | Meat Science2010，85，3： | 1 |
| 5 | Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure显示文摘 | AASLYNG M D B ERTBIERG P | 2003 | Food Quality & Preference2003，14，4： | 1 |
| 6 | Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork: a combined NMR and sensory study显示文摘 | BERTRAM H C AASLYNG M D ANDERSEN H J | 2005 | Meat Science2005，70，： | 1 |
| 7 | Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi显示文摘 | Stine Hansen Thomas Hansen Margit Dall Aaslyng | 2004 | Meat Science2004，68，： | 1 |
| 8 | The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork显示文摘 | STOIER S AASLYNG M D OLSEN E V | 2001 | Meat Science2001，59，： | 1 |
| 9 | Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring显示文摘 | Aaslyng M D Martens M Poll L | 1998 | Journal of Agricultural and Food Chemistry1998，46，48： | 1 |
| 10 | Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork: a combined NMR and sensory study显示文摘 | BERTRAM H C AASLYNG M D ANDERSEN H J | 2005 | Meat Science2005，70，1： | 1 |
| 11 | Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days显示文摘 | Hanne Christine Bertram Ida K. Straadt Jens A. Jensen Margit Dall Aaslyng | 2007 | Meat Science2007，，2： | 1 |
| 12 | 利用杂交手段提高猪肉质量显示文摘丹麦的猪肉以其高质量而著称,尤其在瘦肉率、持水力和高食品安全标准方面。然而,较高的瘦肉率也会付出代价,其它性状改善较小,据说脂肪含量较高的品种具有更好的食用品质。因此,在丹麦,利用杂交猪种来调查生产高美食标准猪肉产品的可行性具有十分重要的意义。 | 王晶晶 Margit Dall Aaslyng Lars Kristensen | 2013 | 国外畜牧学(猪与禽)2013，，8： | 1 |
| 13 | Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products显示文摘 | Kaja Tikk John-Erik Haugen Henrik J. Andersen Margit D. Aaslyng | 2008 | Meat Science2008，，4： | 1 |
| 14 | Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure 显示文摘 | Aaslyng M D Bejerholm C Ertbjerg P | 2003 | Food Quality and Preference2003，14，4： | 1 |
| 15 | Development of chemical and sensory characteristics during enzymatic hydrolysis of soy 显示文摘 | M D Aaslyng L M Larsen P M Nielsen | 1999 | European Food Research and Technology1999，208，1： | 1 |
| 16 | Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure 显示文摘 | Aaslyng M D Bejerholm C Ertbjerg P | 2003 | Food Quality and Preference2003，14，4： | 1 |
| 17 | Com- pensatory growth improves meat' tenderness in gilts but not in barrows显示文摘 | Kristensen L Therkildsen M Aaslyng M D | 2004 | Journal of Animal Science2004，82，12： | 1 |
| 18 | IntelliGrow: a greenhouse component-based climate control system显示文摘 | AASLYNG J M LUND J B EHLER N | 2003 | Environmental Modeling & Software2003，18，： | 1 |
| 19 | The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork 显示文摘 | Stoier S Aaslyng M D Olsen E V | 2001 | Meat Science2001，59，2： | 1 |
| 20 | Elucidation of the relationship between cooking temperature,water distribution and sensory attributes of pork-a combined NMR and sensory study显示文摘 | BERTRAM H C AASLYNG M D ANDERSEN H J | 2005 | Meat Sci2005，70，1： | 1 |
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