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 *

170 related articles for article (PubMed ID: 7142612)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. Energy use and management in production of entrées in hospital food service systems.
    McProud LM; David BD
    J Am Diet Assoc; 1982 Aug; 81(2):145-51. PubMed ID: 7108077
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Industrial techniques & foodservice.
    Siegert LM
    Food Manage; 1983 Nov; 18(11):23-4. PubMed ID: 10264247
    [No Abstract]   [Full Text] [Related]  

  • 14. 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]  

  • 15. A phased approach. Lake Hospital System is making a gradual entry into central food production.
    King P
    Food Manage; 1988 Jun; 23(6):54, 57. PubMed ID: 10287773
    [No Abstract]   [Full Text] [Related]  

  • 16. Sci-fi food system saves real dollars.
    Fee T; Wilson E
    Health Care (Don Mills); 1980 Apr; 22(4):37, 39-40. PubMed ID: 10309172
    [No Abstract]   [Full Text] [Related]  

  • 17. How to contain costs & provide quality food.
    Breslin J
    Food Manage; 1978 Nov; 13(11):69. PubMed ID: 10239109
    [No Abstract]   [Full Text] [Related]  

  • 18. Hospital food service: is a chilled meal system best?
    Williams PG; Rogers JF
    Aust Health Rev; 1984; 7(4):284-6. PubMed ID: 10269947
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of a branch and bound algorithm to schedule food production in a semi-conventional food service system.
    Stinson JP; Guley HM
    J Am Diet Assoc; 1982 Nov; 81(5):562-7. PubMed ID: 6897070
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microwave cooking--way of the future?
    Henley MM
    Hosp Adm Can; 1975 Feb; 17(2):42, 44. PubMed ID: 10241186
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 9.