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9篇 您的检索式：作者名="Mandigo C"

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		题名	作者	年代	出处	被引量
	1	Effect of salt and phosphate on the texture and color stability of restructured beef steaks显示文摘	Lamkey J W Mandigo R W Calkins C R	2006	Journal of Food Science2006，51，4：	1
	2	Restoration of p53 function for selective Fas-mediated apoptosis in human and rat gliom,a cells in vitro and in vivo by a p53 COOH-terminal peptide显示文摘	Senatus PB Li Y Mandigo C	2006	Mol Cancer Ther2006，5，1：	1
	3	Restoration of p53 function for selective Fas-mediated apoptosis in human and rat glioma cells in vitro and in vivo by a p53 COOH-terminal peptide显示文摘	Senatus PB Li Y Mandigo C	2006	Mol Cancer Ther2006，5，1：	1
	4	Pre-and post-rigor sectioned and formed beef steaks manufactured with different salt levels,mixing times and tempering times 显示文摘	Coon F P Calkins C R Mandigo R W	1983	Journal of Food Science1983，48，6：	1
	5	Comparative evaluation of whey protein concentrate, soy protein isolateand calcium reduced non-fat dry milk as binders in emulsion-type sausage显示文摘	ENSOR S A MANDIGO R W CALKIN C R	1987	Journal of Food Science1987，52，：	1
	6	Effects of preblending, reduced fat and salt levels on frankfurter characteristics显示文摘	Hand L W Hollingsworth C R Mandigo R W	1987	Journal of Food Science1987，52，：	1
	7	Operative management of spinal hemangioblastoma显示文摘	MANDIGO C E OGDEN A T ANGE-VINE PD	2009	Neurosurgery2009，65，6：	1
	8	Porcine bone marrow:extraction procedure and characterization by bone type 显示文摘	Calhoun C M Schnell T D Mandigo R W	1998	Meat Science1998，50，48：	1
	9	Posterior dynamic stabilization of the lumbar spine : pedicle based stabilization with the AccuFlex rod system 显示文摘	Mandigo C E Sampath P Kaiser M G	2007	Neurosurg Focus2007，22，1：	1

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