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 *

118 related articles for article (PubMed ID: 976965)

  • 1. Planning pervades conversion to cook/chill system.
    Koncel JA
    Hospitals; 1976 Nov; 50(22):87-90, 92. PubMed ID: 976965
    [No Abstract]   [Full Text] [Related]  

  • 2. 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]  

  • 3. Food serice: Inhouse production capacity proves effective.
    Schneider RF
    Hospitals; 1974 Nov; 48(21):71-2, 76. PubMed ID: 4413493
    [No Abstract]   [Full Text] [Related]  

  • 4. Concerns about cook-chill systems: are they really safe?
    Health Care Food Nutr Focus; 1997 Oct; 14(2):4-6. PubMed ID: 10175260
    [No Abstract]   [Full Text] [Related]  

  • 5. HACCP models for quality control of entrée production in hospital foodservice systems. II. Quality assessment of beef loaves utilizing HACCP models.
    Bobeng BJ; David BD
    J Am Diet Assoc; 1978 Nov; 73(5):530-5. PubMed ID: 701684
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Cook chill cuts costs, not quality.
    Barnett W; Murray I
    Health Care (Don Mills); 1983 Mar; 25(2):16-8. PubMed ID: 10270266
    [No Abstract]   [Full Text] [Related]  

  • 9. Increase efficiency/reduce costs with cook/chill.
    Jacobs RJ
    Healthc Foodserv; 1995; 5(2):12-3. PubMed ID: 10142958
    [No Abstract]   [Full Text] [Related]  

  • 10. HACCP models for quality control of entrée production in hospital foodservice systems. I. Development of hazard analysis critical control point models.
    Bobeng BJ; David BD
    J Am Diet Assoc; 1978 Nov; 73(5):524-9. PubMed ID: 701683
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Computerized systems cut dietary department's costs.
    Hart PE
    Hospitals; 1978 Dec; 52(24):123-4, 126. PubMed ID: 711183
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Conventional, convenience, or ready food service?
    Goldberg CM; Kohlligian M
    Hospitals; 1974 Apr; 48(8):80 passim. PubMed ID: 4820316
    [No Abstract]   [Full Text] [Related]  

  • 14. Cook-freeze food service: recipe development.
    Hill MA; Glew G
    Hospitals; 1974 Jun; 48(12):124-6. PubMed ID: 4832291
    [No Abstract]   [Full Text] [Related]  

  • 15. Administrative reviews: Food service.
    Sheldon SS
    Hospitals; 1975 Apr; 49(7):141-2. PubMed ID: 1090501
    [No Abstract]   [Full Text] [Related]  

  • 16. 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]  

  • 17. Cook-freeze food service: reheating and service.
    Armstrong JF; Dorney DC; Glew G
    Hospitals; 1974 Aug; 48(15):94-7. PubMed ID: 4846298
    [No Abstract]   [Full Text] [Related]  

  • 18. The role of production in food service costs.
    Clemence E
    Dimens Health Serv; 1974 Mar; 51(3):17-9. PubMed ID: 4154254
    [No Abstract]   [Full Text] [Related]  

  • 19. Assessment shows that cook/chill/freeze saves.
    Vaz J; Holm S
    Health Care (Don Mills); 1985 May; 27(4):18-20. PubMed ID: 10311122
    [No Abstract]   [Full Text] [Related]  

  • 20. Cook-freeze food service: packaging, storage, and transport.
    Dorney DC; Millross J; Glew G
    Hospitals; 1974 Jul; 48(14):81-3. PubMed ID: 4837762
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 6.