M. Boyle

发表

Strategic Marketing for Educational Institutions

M. Boyle, Mary Ann Boyle, 1987 .

Community Nutrition in Action: An Entrepreneurial Approach

M. Boyle, 1998 .

Holding roast beef by three methods.

M. Boyle, K. Funk, 1970, Journal of the American Dietetic Association.

Beef cooking rates and losses. Effect of fat content.

M. Boyle, K. Funk, 1972, Journal of the American Dietetic Association.

A Comparison of Funding Patterns in Professional Occupational Therapy Education Programs

W. Dunn, M. Boyle, 1994 .

Funding for Research and Training in Professional Occupational Therapy Education Programs from 1985 to 1987

W. Dunn, G. Kielhofner, M. Boyle, 1990 .

Custards made in quantity with processed eggs.

M. Zabik, M. Boyle, K. Funk, 1969, Journal of the American Dietetic Association.

The changing face of the rehabilitation population: a challenge for therapists.

M. Boyle, 1990, American Journal of Occupational Therapy.

Holding Roast Beef by Three Methods1

K. Funk, M. Boyle, 1970, Journal of the American Dietetic Association.

Comparison of Frozen, Foam-Spray-, Freeze-, and Spray-Dried Eggs: Custards Made in Quantity with Processed Eggs1

K. Funk, M. Zabik, M. Boyle, 1969, Journal of the American Dietetic Association.

Clinical research under threat

S. Morley, P. Salmon, M. Berger, 2002 .

Getting the Best Out of Yourself and Others

M. Boyle, 1989 .