BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 1090501)

  • 1. Administrative reviews: Food service.
    Sheldon SS
    Hospitals; 1975 Apr; 49(7):141-2. PubMed ID: 1090501
    [No Abstract]   [Full Text] [Related]  

  • 2. Food serice: Inhouse production capacity proves effective.
    Schneider RF
    Hospitals; 1974 Nov; 48(21):71-2, 76. PubMed ID: 4413493
    [No Abstract]   [Full Text] [Related]  

  • 3. Annual administrative reviews: food service.
    Blaker GG
    Hospitals; 1973 Apr; 47(7):127 passim. PubMed ID: 4573777
    [No Abstract]   [Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. System operation causes variation: food service feature.
    Aust Hosp; 1978 Nov; (25):7. PubMed ID: 10240785
    [No Abstract]   [Full Text] [Related]  

  • 7. Applying value analysis to food purchasing.
    McProud LM; David BD
    Hospitals; 1976 Sep; 50(18):109-14. PubMed ID: 964934
    [No Abstract]   [Full Text] [Related]  

  • 8. 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]  

  • 9. Preparing foods for freezing.
    Palmer HH
    Hospitals; 1974 Oct; 48(20):103-6. PubMed ID: 4415178
    [No Abstract]   [Full Text] [Related]  

  • 10. Conventional, convenience, or ready food service?
    Goldberg CM; Kohlligian M
    Hospitals; 1974 Apr; 48(8):80 passim. PubMed ID: 4820316
    [No Abstract]   [Full Text] [Related]  

  • 11. Purchasing practices in small hospitals.
    Morrison LP; Vaden AG
    Hospitals; 1978 Feb; 52(3):94-8. PubMed ID: 624529
    [No Abstract]   [Full Text] [Related]  

  • 12. This convenience food system is designed around the oven.
    Eisleben R; Melchert M
    Mod Hosp; 1973 May; 120(5):108-10. PubMed ID: 4786761
    [No Abstract]   [Full Text] [Related]  

  • 13. 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]  

  • 14. Energy saving cost efficiency through proper storage and food preparation.
    Zaccarelli HE
    Nurs Homes; 1980; 29(4):9-11, 13-7. PubMed ID: 10283780
    [No Abstract]   [Full Text] [Related]  

  • 15. How to contain costs & provide quality food.
    Breslin J
    Food Manage; 1978 Nov; 13(11):69. PubMed ID: 10239109
    [No Abstract]   [Full Text] [Related]  

  • 16. Planning pervades conversion to cook/chill system.
    Koncel JA
    Hospitals; 1976 Nov; 50(22):87-90, 92. PubMed ID: 976965
    [No Abstract]   [Full Text] [Related]  

  • 17. Computers in dietetics: state-of-the-art, 1976.
    Hoover LW
    J Am Diet Assoc; 1976 Jan; 68(1):39-42. PubMed ID: 1244380
    [No Abstract]   [Full Text] [Related]  

  • 18. Cook chill cuts costs, not quality.
    Barnett W; Murray I
    Health Care (Don Mills); 1983 Mar; 25(2):16-8. PubMed ID: 10270266
    [No Abstract]   [Full Text] [Related]  

  • 19. Convenience foods--how to save money by paying more for food.
    Berkman J; Moehn C
    Mod Hosp; 1968 Feb; 110(2):92-4. PubMed ID: 5637458
    [No Abstract]   [Full Text] [Related]  

  • 20. A 'ready' food system that works.
    Dawson BM
    Restaurants Inst; 1981 Jan; 88(1):113-5. PubMed ID: 10250378
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 8.