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79篇 您的检索式：作者名="Mandigo"

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	题名	作者	年代	出处	被引量
1	Go with the flow: How flow theory can help practitioners tO intrinsically motivate children to be pllysically active 显示文摘	Mandigo James L Linda P	1998	Physical Educator1998，55，2：	1
2	Effects of chopping temperature on the microstructure of meat emulsions显示文摘	Jones K W Mandigo R W	1982	Journal of Food Science1982，47，：	1
3	Cancer-testis and melanocyte-differentiation antigen expression in malignant glioma and meningioma显示文摘	Omar N. Syed Christopher E. Mandigo Brendan D. Killory Peter Canoll Jeffrey N. Bruce	2011	Journal of Clinical Neuroscience2011，，7：	1
4	Phosphate and modified beef connective tissue effects on reduced fat,high water-added frankfurters显示文摘	EILERT S J MANDIGO R W SUMNER S S	1996	Journal of Food Science1996，61，5：	1
5	Effect of reduction and partial replacement of sodium on bologna characteristics and acceptability 显示文摘	Seman D L Olson D G Mandigo R W	1980	J Food Sci1980，45，：	1
6	Go with their flow: How flow theory can help practitioners to intrinsically motivate children to be physically active 显示文摘	Mandigo James L Linda P	1998	Physical Educator1998，55，2：	1
7	Phosphate and modified beef connective tissue effects on redcuced fat,high water-added frankfurters显示文摘	Eilert S J Mandigo R W Summer S S	1996	Journal of Food Science1996，，5：	1
8	Pork characteristics as affected by two populations of swine and six crude protein levels显示文摘	GOERL K F EILERT S J MANDIGO R W	1995	J Anim Sci1995，73，12：	1
9	Pork characteristics as affected by two populations of swine and six crude protein levels显示文摘	GOERL K F EILERT S J MANDIGO R W	1995	Journal of Animal Science1995，73，：	1
10	Pork characteristics as affected by two populations of swine and six crude protein levels显示文摘	GOERL K F EILERT S J MANDIGO R W	1995	J Anim Sci1995，73，：	1
11	Effect of chopping temperature on themicrostructure of meat emulsions显示文摘	JONES K W MANDIGO R W	1982	Journal of Food Science1982，47，6：	1
12	HPLC quantitation of alginate or pectin added to lean ground pork显示文摘	Rourke T J Mandigo R W	1993	J Food Sci1993，58，5：	1
13	Effects of chopping temperature on the microstructure of meat emulsion 显示文摘	Jones K W Mandigo R W	1982	Journal of Food Science1982，47，：	1
14	Operative management of spinal hemangioblastoma 显示文摘	Mandigo CE Ogden AT Angevine PD	2009	Neurosurgery2009，65，6：	1
15	Operativemanagement of spinal hemangioblastoma显示文摘	Mandigo CE Ogden AT Angevine PD	2009	Neurosurgery2009，65，6：	1
16	Go with their flow: How flowtheory can help practitioners to intrinsically motivate childrento be physicallyactive显示文摘	Mandigo James L Linda P	1998	Physical Educator1998，55，2：	1
17	Pork characteristics as affected by two populations of swine and six crude protein levels 显示文摘	Goerl K F Eilert S J Mandigo R W	1995	Anita Sci1995，73，：	1
18	Cancer-testis and melan- ocyte-differentiation antigen expression in malignant glioma and meningioma 显示文摘	Syed ON Mandigo CE Killory BD	2012	J Clin Neurosci2012，19，7：	1
19	Posterior dynamic stabilization of the lumbar spine:pediele based stabilization with the AccuFlex rod system显示文摘	Mandigo CE Sampath P Kaiser MG	2007	Neurosurg Focus2007，22，1：	1
20	Effects of chopping temperature on themicrostructure of meat emulsions显示文摘	JONES K W MANDIGO R W	1982	Journal of Food Science1982，47，：	1

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