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9. Simply efficient. This central production system combines cook-chill with the latest rethermalization technology. King P Food Manage; 1988 May; 23(5):72, 78. PubMed ID: 10286796 [No Abstract] [Full Text] [Related]
10. Labor time comparison of a cook-freeze and a cook-serve system of food production. Carroll GH; Montag GM J Can Diet Assoc; 1979 Jan; 40(1):39-45, 48-9. PubMed ID: 10246333 [No Abstract] [Full Text] [Related]
11. Cook/chill equipment review. Anderson R Health Estate J; 1990 May; 44(4):15-7. PubMed ID: 10104951 [No Abstract] [Full Text] [Related]
12. 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]
13. System operation causes variation: food service feature. Aust Hosp; 1978 Nov; (25):7. PubMed ID: 10240785 [No Abstract] [Full Text] [Related]
14. 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]
15. Production, operation, design: the safety chain in cook-chill catering. Cummins S J Inst Hosp Eng; 1988 May; 42(4):7-9, 11. PubMed ID: 10294453 [No Abstract] [Full Text] [Related]
16. How to contain costs & provide quality food. Breslin J Food Manage; 1978 Nov; 13(11):69. PubMed ID: 10239109 [No Abstract] [Full Text] [Related]
17. Cook chill--innovation par excellence! N Z Health Hospital; 1994; 46(6):15. PubMed ID: 10139915 [No Abstract] [Full Text] [Related]