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3. 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]
4. Cost cutting through group purchasing, advance preparation, and modern service methods. Walch DT Hospitals; 1968 Mar; 42(5):79-80 passim. PubMed ID: 5637990 [No Abstract] [Full Text] [Related]
5. 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]
6. Bacterial contamination of vegetables served in hospitals. Dhiraputra C; Tiensasitorn C; Techachaiwiwat W; Jirapanakorn N; Kachintorn K; Danchaivijitr S J Med Assoc Thai; 2005 Dec; 88 Suppl 10():S42-8. PubMed ID: 16850639 [TBL] [Abstract][Full Text] [Related]
7. Survey results: food service operations require more formalization. Blumenthal TA Hospitals; 1969 May; 43(10):117-20. PubMed ID: 5796823 [No Abstract] [Full Text] [Related]
8. A systems approach to reconstitution equipment. Trueman VM Can Hosp; 1972 Jun; 49(6):46-7. PubMed ID: 5034688 [No Abstract] [Full Text] [Related]
9. Overpopulation and inflation effects on food prices. Vandrvelde R; Richards JH Dimens Health Serv; 1975 Jan; 52(1):40-1. PubMed ID: 234095 [No Abstract] [Full Text] [Related]
10. Guidelines for purchasing convenience foods. Bishop C Hospitals; 1971 Jan; 45(2):87-9. PubMed ID: 5123321 [No Abstract] [Full Text] [Related]
11. Line-item versus prime vendor purchasing. Mayfield BK J Am Diet Assoc; 1984 Jun; 84(6):685-6. PubMed ID: 6725800 [TBL] [Abstract][Full Text] [Related]
12. Vitamin C losses in some frozen vegetables due to various cooking methods. Nursal B; Yücecan S Nahrung; 2000 Dec; 44(6):451-3. PubMed ID: 11190845 [TBL] [Abstract][Full Text] [Related]
13. Know grades, compare prices when purchasing fresh meat. Cabot EE Mod Hosp; 1970 Jun; 114(6):145. PubMed ID: 5445519 [No Abstract] [Full Text] [Related]
14. [Changes in the vitamin C content of some vegetables after cooking]. Fiorentini M; Panatta GB; Frenna R Boll Soc Ital Biol Sper; 1964 Dec; 40(24):Suppl:1956-60. PubMed ID: 5875476 [No Abstract] [Full Text] [Related]
15. Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready-to-eat vegetables. Murcia MA; Jiménez-Monreal AM; García-Diz L; Carmona M; Maggi L; Martínez-Tomé M Food Chem Toxicol; 2009 Aug; 47(8):2103-10. PubMed ID: 19500638 [TBL] [Abstract][Full Text] [Related]
16. Modern hospital purchasing. Dietitian needs purchasing agent's help for efficient food buying. Monahan JE Mod Hosp; 1969 Jul; 113(1):56. PubMed ID: 5796502 [No Abstract] [Full Text] [Related]
17. Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods. Dahl CA; Matthews ME J Am Diet Assoc; 1980 Sep; 77(3):289-95. PubMed ID: 7410757 [TBL] [Abstract][Full Text] [Related]
18. What's cooking in Brent? Polunin M Health Soc Serv J; 1983 Jun; 93(4851):716-8. PubMed ID: 10260882 [No Abstract] [Full Text] [Related]
19. Cooking with steam. CUMMINGS M Hosp Prog; 1963 Feb; 44():98-100. PubMed ID: 14024241 [No Abstract] [Full Text] [Related]
20. Gourmet cooking makes everyone happy. Wooton E Dimens Health Serv; 1977 Sep; 54(9):51-2. PubMed ID: 902939 [No Abstract] [Full Text] [Related] [Next] [New Search]