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19. How to contain costs & provide quality food. Breslin J Food Manage; 1978 Nov; 13(11):69. PubMed ID: 10239109 [No Abstract] [Full Text] [Related]
20. The cost of health and safety in the kitchen. Lay A Health Estate J; 1996 Feb; 50(1):4-5. PubMed ID: 10154494 [No Abstract] [Full Text] [Related] [Next] [New Search]