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22. Ready foods provide opportunity to improve service flexibility. Fee T; Wilson E Hosp Adm Can; 1977 Apr; 19(4):16, 18-20, 22-4 passim. PubMed ID: 10308903 [No Abstract] [Full Text] [Related]
23. Nutrition and catering: 3. Nutrient losses in cook-freeze and cook-chill catering. Hunt C Hum Nutr Appl Nutr; 1984 Feb; 38(1):50-9. PubMed ID: 6706686 [TBL] [Abstract][Full Text] [Related]
24. Evaluating frozen food service in a hospital. Palmer J Hosp Adm Can; 1975 Aug; 17(8):53-5. PubMed ID: 10241254 [No Abstract] [Full Text] [Related]
25. Purchasing practices in small hospitals. Morrison LP; Vaden AG Hospitals; 1978 Feb; 52(3):94-8. PubMed ID: 624529 [No Abstract] [Full Text] [Related]
26. 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]
27. A system with room to grow. This cook-chill system's success is proof that size is not always everything. King P Food Manage; 1988 Mar; 23(3):61, 64. PubMed ID: 10286625 [No Abstract] [Full Text] [Related]
28. Trend to better nutrition on Australian hospital menus 1986-2001 and the impact of cook-chill food service systems. McClelland A; Williams P J Hum Nutr Diet; 2003 Aug; 16(4):245-56. PubMed ID: 12859706 [TBL] [Abstract][Full Text] [Related]
35. Assessment shows that cook/chill/freeze saves. Vaz J; Holm S Health Care (Don Mills); 1985 May; 27(4):18-20. PubMed ID: 10311122 [No Abstract] [Full Text] [Related]
36. Food service departments in New South Wales--a survey. Williams PG; Brand JC Aust Health Rev; 1988; 11(1):21-39. PubMed ID: 10287006 [TBL] [Abstract][Full Text] [Related]
37. 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]
38. Guidelines for purchasing convenience foods. Bishop C Hospitals; 1971 Jan; 45(2):87-9. PubMed ID: 5123321 [No Abstract] [Full Text] [Related]