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5. 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]
11. 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]
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. 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]
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]