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2. How to contain costs & provide quality food. Breslin J Food Manage; 1978 Nov; 13(11):69. PubMed ID: 10239109 [No Abstract] [Full Text] [Related]
3. Special diets no longer block expansion of convenience food. Cabot EE Mod Hosp; 1971 Aug; 117(2):146. PubMed ID: 5568911 [No Abstract] [Full Text] [Related]
14. The total microwave hospital. Shannon M Dimens Health Serv; 1976 Jun; 53(6):24-6. PubMed ID: 7493 [No Abstract] [Full Text] [Related]
15. [Organization of the kitchen. I]. Cugat P; Cervera P Rev Enferm; 1984 Oct; 7(74):48-9. PubMed ID: 6567981 [No Abstract] [Full Text] [Related]
16. Hospital brings airline service down to earth. Iannucci NM; Card B Mod Hosp; 1968 Jun; 110(6):100-3. PubMed ID: 5705957 [No Abstract] [Full Text] [Related]
17. Cook-chill system solves problems of space and time for Boston hospital. Restaurants Inst; 1983 Apr; 92(7):119, 122. PubMed ID: 10261286 [No Abstract] [Full Text] [Related]
18. Evaluation of the 'Steamplicity' food service system. Hickson M J Hum Nutr Diet; 2007 Aug; 20(4):355-6; author reply 356-8, discussion 358-9. PubMed ID: 17635314 [No Abstract] [Full Text] [Related]
19. [Measures to prevent contamination of the food in the process of meal preparation, delivery of the tray to the ward and serving the patient at the bedside]. Ueno F Kango Gijutsu; 1971 Jul; 17(7):52-9. PubMed ID: 5209611 [No Abstract] [Full Text] [Related]
20. 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] [Next] [New Search]