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6. Heat-retaining capabilities of selected delivery systems. Shea LA J Am Diet Assoc; 1974 Oct; 65(4):430-6. PubMed ID: 4417454 [No Abstract] [Full Text] [Related]
7. Foam recycling gives hospitals an environmentally correct way to handle food-service refuse. Wagner M Mod Healthc; 1992 Nov; 22(44):41. PubMed ID: 10122171 [No Abstract] [Full Text] [Related]
8. Microwave vs. conventional cooking of vegetables at high altitude. Bowman F; Page E; Remmenga EE; Trump D J Am Diet Assoc; 1971 May; 58(5):427-33. PubMed ID: 5574142 [No Abstract] [Full Text] [Related]
9. Packaging procedures for ready foods. Pinkert M; Hysen P Can Hosp; 1972 Sep; 49(9):46-9. PubMed ID: 5071229 [No Abstract] [Full Text] [Related]
10. 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]
11. 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]
12. What's cooking? Soup and sandwich or the meatloaf platter? Fryett DK Mater Manag Health Care; 1999 Feb; 8(2):34-5. PubMed ID: 10351238 [No Abstract] [Full Text] [Related]
14. Innovations in food service equipment. Hartman J Hospitals; 1975 Mar; 49(6):126-8. PubMed ID: 1116827 [No Abstract] [Full Text] [Related]
15. 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]
16. Man-machine productivity of dishwashing operations in hospitals. Clemence EJ; Montag GM J Am Diet Assoc; 1972 Dec; 61(6):651-7. PubMed ID: 4634476 [No Abstract] [Full Text] [Related]
17. 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]
19. 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]