These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

115 related articles for article (PubMed ID: 6725795)

  • 1. Labor time code for assembling and microwave heating menu items in a hospital galley.
    Ridley SJ; Matthews ME; McProud LM
    J Am Diet Assoc; 1984 Jun; 84(6):648-54. PubMed ID: 6725795
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Master standard data quantity food production code. Macro elements for synthesizing production labor time.
    Matthews ME; Waldvogel CF; Mahaffey MJ; Zemel PC
    J Am Diet Assoc; 1978 Jun; 72(6):612-7. PubMed ID: 566777
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Labor time spent in foodservice activities in one hospital: a 12-year profile.
    Matthews ME; Zardain MV; Mahaffey MJ
    J Am Diet Assoc; 1986 May; 86(5):636-43. PubMed ID: 3700926
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Master standard data quantity food production code.
    Zemel PC; Matthews ME
    J Am Diet Assoc; 1982 Dec; 81(6):702-8. PubMed ID: 7142612
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quantity food production labor time.
    Waldvogel CF; Ostenso GL
    J Am Diet Assoc; 1977 Feb; 70(2):172-7. PubMed ID: 839027
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Hospital cook/chill foodservices systems. Effect of end temperature of initial cooking on yield and moisture of beef loaf during processing.
    Dahl CA; Matthews ME
    J Am Diet Assoc; 1979 Jul; 75(1):34-6. PubMed ID: 571882
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Determining labor production time for roast entrées in hospital food services.
    Zemel PC; Matthews ME
    J Am Diet Assoc; 1982 Dec; 81(6):709-14. PubMed ID: 7142613
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Temperature Histories of Menu Items During Meal Assembly, Distribution and Service in a Hospital Foodservice
    Ridley SJ; Matthews ME
    J Food Prot; 1983 Feb; 46(2):100-104. PubMed ID: 30913603
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Food production relationships between entrée combinations and forecasted demand.
    Matthews ME; Waldvogel CF; Mahaffey MJ; Zemel PC
    J Am Diet Assoc; 1978 Jun; 72(6):618-21. PubMed ID: 670615
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Labor time per portion and volume in foodservice.
    Waldvogel CF; Ostenso GL
    J Am Diet Assoc; 1977 Feb; 70(2):178-80. PubMed ID: 839028
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Work function analysis of vegetarian entrée production.
    Maloney S; Zolber K; Burke K; Connell B; Shavlik G
    J Am Diet Assoc; 1986 Feb; 86(2):237-41. PubMed ID: 3944394
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Current and future foodservice applications of microwave cooking/reheating.
    Hoffman CJ; Zabik ME
    J Am Diet Assoc; 1985 Aug; 85(8):929-33. PubMed ID: 4019983
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of microwave heating in cook/chill food service system. Energy balance for heating beef loaf.
    Dahl CA; Matthews ME; Lund DB
    J Am Diet Assoc; 1981 Sep; 79(3):296-301. PubMed ID: 7264116
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Occurrence sampling in a residence hall foodservice: entrée production times.
    Choi VL; Roach FR; Konz SA
    J Am Diet Assoc; 1986 Dec; 86(12):1698-701. PubMed ID: 3782686
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Food service trends in NSW hospitals, 1986-1993.
    Dunn G; Williams P
    Aust Health Rev; 1994; 17(4):106-24. PubMed ID: 10140580
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparison of conventional, cook-chill, and cook-freeze foodservice systems.
    Greathouse KR; Gregoire MB; Spears MC; Richards V; Nassar RF
    J Am Diet Assoc; 1989 Nov; 89(11):1606-11. PubMed ID: 2509536
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil.
    Malheiro R; Oliveira I; Vilas-Boas M; Falcão S; Bento A; Pereira JA
    Food Chem Toxicol; 2009 Jan; 47(1):92-7. PubMed ID: 18996164
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of the microcomputer to determine direct costs of menu items.
    Stinson JP; Guley HM
    J Am Diet Assoc; 1988 May; 88(5):586-90. PubMed ID: 3367016
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Hospital food service: a comparative analysis of systems and introducing the 'Steamplicity' concept.
    Edwards JS; Hartwell HJ
    J Hum Nutr Diet; 2006 Dec; 19(6):421-30. PubMed ID: 17105539
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.