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2. 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]
3. Basic planning concepts for ready foods systems. Pinkert MS Can Hosp; 1972 Jun; 49(6):32-4. PubMed ID: 5034684 [No Abstract] [Full Text] [Related]
9. Packaging procedures for ready foods. Pinkert M; Hysen P Can Hosp; 1972 Sep; 49(9):46-9. PubMed ID: 5071229 [No Abstract] [Full Text] [Related]
10. 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]
11. Systematic management of food service. Food processing and preparation subsystem. DeMarco MR; Lovell JO Hospitals; 1972 Aug; 46(15):58-60. PubMed ID: 5041231 [No Abstract] [Full Text] [Related]
12. 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]
13. Food freezing: methods, equipment, and costs of rapid freezing. Dorney DC; Glew G Hospitals; 1974 Jul; 48(13):128-34. PubMed ID: 4838933 [No Abstract] [Full Text] [Related]
14. Systematic management of food service. Case study: new oven may facilitate decentralization. Mellios A; Strickland K Hospitals; 1972 Aug; 46(15):93-6. PubMed ID: 5041237 [No Abstract] [Full Text] [Related]
15. A systems approach to reconstitution equipment. Trueman VM Can Hosp; 1972 Jun; 49(6):46-7. PubMed ID: 5034688 [No Abstract] [Full Text] [Related]
16. Portion control: Key to food service economy. Clemence E Can Hosp; 1973 Nov; 50(11):40 passim. PubMed ID: 4781226 [No Abstract] [Full Text] [Related]
17. Energy consciousness needed in food service employees. Unklesbay N; Unklesbay K Hospitals; 1975 Mar; 49(6):122, 124-6. PubMed ID: 1116826 [No Abstract] [Full Text] [Related]