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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

169 related items for PubMed ID: 4417454

  • 1. 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]

  • 2. Nutrient losses in institutional food handling.
    Head MK.
    J Am Diet Assoc; 1974 Oct; 65(4):423-7. PubMed ID: 4421140
    [No Abstract] [Full Text] [Related]

  • 3. An overview of food-service systems.
    Rigby E.
    Dimens Health Serv; 1974 Jun; 51(6):42-8. PubMed ID: 4151560
    [No Abstract] [Full Text] [Related]

  • 4. Challenge: how to implement a successful HACCP (Hazard Analysis and Critical Control Points) program.
    Food Manage; 1995 Nov; 30(11):66. PubMed ID: 10153173
    [No Abstract] [Full Text] [Related]

  • 5. Cook-freeze food service: reheating and service.
    Armstrong JF, Dorney DC, Glew G.
    Hospitals; 1974 Aug 01; 48(15):94-7. PubMed ID: 4846298
    [No Abstract] [Full Text] [Related]

  • 6. Nutritive value of canned melals.
    Hellendoorn EW, De Groot AP, van der Dekker LP, Slump P, Willems JJ.
    J Am Diet Assoc; 1971 May 01; 58(5):434-41. PubMed ID: 5574143
    [No Abstract] [Full Text] [Related]

  • 7. Cook-freeze food service: packaging, storage, and transport.
    Dorney DC, Millross J, Glew G.
    Hospitals; 1974 Jul 16; 48(14):81-3. PubMed ID: 4837762
    [No Abstract] [Full Text] [Related]

  • 8. [Disorders following the consumption of food from communal kitchens, based on a 10-year analysis].
    Lange E.
    Z Gesamte Hyg; 1974 Jul 16; 20(8):480-2. PubMed ID: 4462312
    [No Abstract] [Full Text] [Related]

  • 9. An automatic, electronic food system.
    Brown BD, Doyon PR.
    Hospitals; 1973 Nov 01; 47(21):63-9. PubMed ID: 4747871
    [No Abstract] [Full Text] [Related]

  • 10. Expanded polystyrene containers in microwave cookery.
    Monte WC, Landau-West D.
    J Am Diet Assoc; 1983 Sep 01; 83(3):323-7. PubMed ID: 6886271
    [No Abstract] [Full Text] [Related]

  • 11. [Preservation of ascorbic acid in food following heat treatment in aluminum and steel vessels].
    Novosel'skiĭ II.
    Gig Sanit; 1975 Jan 01; (1):111-2. PubMed ID: 1112482
    [No Abstract] [Full Text] [Related]

  • 12. Food serice: Inhouse production capacity proves effective.
    Schneider RF.
    Hospitals; 1974 Nov 01; 48(21):71-2, 76. PubMed ID: 4413493
    [No Abstract] [Full Text] [Related]

  • 13. Packaging procedures for ready foods.
    Pinkert M, Hysen P.
    Can Hosp; 1972 Sep 01; 49(9):46-9. PubMed ID: 5071229
    [No Abstract] [Full Text] [Related]

  • 14. The minimal cooking concept.
    Merrick M, Sutton PJ.
    Hospitals; 1972 Jun 01; 46(11):92-8. PubMed ID: 5026488
    [No Abstract] [Full Text] [Related]

  • 15. Adherence to time and temperature standards and food acceptability.
    Garey JG, Simko MD.
    J Am Diet Assoc; 1987 Nov 01; 87(11):1513-8. PubMed ID: 3668128
    [Abstract] [Full Text] [Related]

  • 16. A "cooking street"--is it a possible food preparation system?
    Ronan B.
    J Am Diet Assoc; 1973 Oct 01; 63(4):417-8. PubMed ID: 4745409
    [No Abstract] [Full Text] [Related]

  • 17. Skylab menu development.
    Stadler CR, Sanford DD, Reid JM, Heidelbaugh ND.
    J Am Diet Assoc; 1973 Apr 01; 62(4):390-3. PubMed ID: 4144205
    [No Abstract] [Full Text] [Related]

  • 18. Utensil swab test: its effectiveness in food service sanitation programs.
    Seligmann R, Cohen A.
    Arch Environ Health; 1975 Apr 01; 30(4):201-4. PubMed ID: 1119854
    [Abstract] [Full Text] [Related]

  • 19. New equipment and systems in mass feeding.
    Sell W.
    J Am Diet Assoc; 1973 Oct 01; 63(4):413-6. PubMed ID: 4745408
    [No Abstract] [Full Text] [Related]

  • 20. Kitchen hygiene.
    Leslie NW.
    Vet Rec; 1997 Apr 12; 140(15):408. PubMed ID: 9141230
    [No Abstract] [Full Text] [Related]

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