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3. 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]
4. 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]
6. 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]
9. 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]
10. Planning the change to convenience foods for a hospital. Hancock DA J Am Diet Assoc; 1973 Oct; 63(4):418-22. PubMed ID: 4745410 [No Abstract] [Full Text] [Related]