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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

130 related items for PubMed ID: 6986719

  • 21. An environmental intervention to improve a la carte foods at middle schools.
    Zive MM, Pelletier RL, Sallis JF, Elder JP.
    J Am Diet Assoc; 2002 Mar; 102(3 Suppl):S76-8. PubMed ID: 11902394
    [No Abstract] [Full Text] [Related]

  • 22. Cook-chill, cook-freeze, cook-hold, sous vide: risks for hospital patients?
    Wilkinson PJ, Dart SP, Hadlington CJ.
    J Hosp Infect; 1991 Jun; 18 Suppl A():222-9. PubMed ID: 1679787
    [Abstract] [Full Text] [Related]

  • 23. Sanitation codes help curb food poisoning.
    Clemence E.
    Dimens Health Serv; 1974 Dec; 51(12):34-5. PubMed ID: 4155385
    [No Abstract] [Full Text] [Related]

  • 24. The third School Nutrition Dietary Assessment Study: findings and policy implications for improving the health of US children.
    Story M.
    J Am Diet Assoc; 2009 Feb; 109(2 Suppl):S7-13. PubMed ID: 19166675
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  • 27. Restaurant employees' perceptions of barriers to three food safety practices.
    Howells AD, Roberts KR, Shanklin CW, Pilling VK, Brannon LA, Barrett BB.
    J Am Diet Assoc; 2008 Aug; 108(8):1345-9. PubMed ID: 18656574
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  • 31. Improvements in the microbiological quality of food samples from a hospital cook-chill system since the introduction of HACCP.
    Shanaghy N, Murphy F, Kennedy K.
    J Hosp Infect; 1993 Apr; 23(4):305-14. PubMed ID: 8099930
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  • 32. Hospital staff cafeterias lead the way.
    Fear H.
    N Z Health Hospital; 1990 Apr; 42(5):11-2. PubMed ID: 10108920
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  • 34. Food service researched in special project.
    Unklesbay N, Balsley M.
    Hospitals; 1979 Oct 16; 53(20):113-7. PubMed ID: 478459
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  • 37. [The influence of "hygienic minimum" course on quality of catering establishments].
    Venus M, Petrovcić D.
    Lijec Vjesn; 2010 Oct 16; 132(5-6):144-6. PubMed ID: 20677619
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