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23. Making technology work for you. Health Care Food Nutr Focus; 2005 Mar; 22(3):1, 3-5. PubMed ID: 15813227 [No Abstract] [Full Text] [Related]
24. Cook-chill meets diversified needs. Johnston P Health Care (Don Mills); 1984 Mar; 26(2):30-1. PubMed ID: 10265254 [No Abstract] [Full Text] [Related]
25. Concerns about cook-chill systems: are they really safe? Health Care Food Nutr Focus; 1997 Oct; 14(2):4-6. PubMed ID: 10175260 [No Abstract] [Full Text] [Related]
28. Homework for planning a chill-freeze system. Clement HC Dimens Health Serv; 1982 Jul; 59(7):18-20. PubMed ID: 7106435 [No Abstract] [Full Text] [Related]
29. Food service trends in NSW hospitals, 1986-1993. Dunn G; Williams P Aust Health Rev; 1994; 17(4):106-24. PubMed ID: 10140580 [TBL] [Abstract][Full Text] [Related]
30. Sci-fi food system saves real dollars. Fee T; Wilson E Health Care (Don Mills); 1980 Apr; 22(4):37, 39-40. PubMed ID: 10309172 [No Abstract] [Full Text] [Related]
31. A cook-freeze catering system for peripheral units. Tabb NJ; Garner D; Dorning L Hosp Health Serv Rev; 1983 May; 79(3):129-31. PubMed ID: 10261694 [No Abstract] [Full Text] [Related]
32. Operational characteristics of hospital foodservice departments with conventional, cook-chill, and cook-freeze systems. Nettles MF; Gregoire MB J Am Diet Assoc; 1993 Oct; 93(10):1161-3. PubMed ID: 8409139 [No Abstract] [Full Text] [Related]
34. On-site systems. The future of central production? King P Food Manage; 1989 Feb; 24(2):52, 57, 71. PubMed ID: 10291733 [TBL] [Abstract][Full Text] [Related]
35. Putting it on the line. Beasley MA Food Manage; 1994 Feb; 29(2):48. PubMed ID: 10131668 [No Abstract] [Full Text] [Related]
36. New 3,000 meals per day cook-chill system gives optimum flexibility. J Inst Hosp Eng; 1989 May; 43(4):23. PubMed ID: 10294460 [No Abstract] [Full Text] [Related]