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27. A "cooking street"--is it a possible food preparation system? Ronan B J Am Diet Assoc; 1973 Oct; 63(4):417-8. PubMed ID: 4745409 [No Abstract] [Full Text] [Related]
33. 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]
34. Cook chill: no catering panacea. Fusco L Health Serv J; 1988 Feb; 98(5087):185. PubMed ID: 10286224 [No Abstract] [Full Text] [Related]
35. Recipe development for a "ready foods system". Pinkert M; Hysen P Can Hosp; 1972 Oct; 49(10):23-4 passim. PubMed ID: 5076695 [No Abstract] [Full Text] [Related]
36. Unpalatable facts about cook chill. Davies P Health Serv J; 1987 Feb; 97(5036):150. PubMed ID: 10280889 [No Abstract] [Full Text] [Related]
37. Increase employee productivity and patient satisfaction. Bryan L; Fritz M Hospitals; 1976 Oct; 50(19):125-8. PubMed ID: 971912 [No Abstract] [Full Text] [Related]
38. 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]
39. Preprepared food: make or buy? 1. Livingston GE Hospitals; 1972 Sep; 46(17):135 passim. PubMed ID: 4559191 [No Abstract] [Full Text] [Related]
40. Cook chill--innovation par excellence! N Z Health Hospital; 1994; 46(6):15. PubMed ID: 10139915 [No Abstract] [Full Text] [Related] [Previous] [Next] [New Search]