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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

119 related items for PubMed ID: 976965

  • 1. Planning pervades conversion to cook/chill system.
    Koncel JA.
    Hospitals; 1976 Nov 16; 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 16; 89(11):1606-11. PubMed ID: 2509536
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Concerns about cook-chill systems: are they really safe?
    Health Care Food Nutr Focus; 1997 Oct 01; 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 01; 73(5):530-5. PubMed ID: 701684
    [Abstract] [Full Text] [Related]

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  • 7. This convenience food system is designed around the oven.
    Eisleben R, Melchert M.
    Mod Hosp; 1973 May 01; 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 01; 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 Mar 01; 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 01; 73(5):524-9. PubMed ID: 701683
    [Abstract] [Full Text] [Related]

  • 11. Computerized systems cut dietary department's costs.
    Hart PE.
    Hospitals; 1978 Dec 16; 52(24):123-4, 126. PubMed ID: 711183
    [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 16; 79(3):296-301. PubMed ID: 7264116
    [Abstract] [Full Text] [Related]

  • 13. Conventional, convenience, or ready food service?
    Goldberg CM, Kohlligian M.
    Hospitals; 1974 Apr 16; 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 16; 48(12):124-6. PubMed ID: 4832291
    [No Abstract] [Full Text] [Related]

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  • 17. 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]

  • 18. The role of production in food service costs.
    Clemence E.
    Dimens Health Serv; 1974 Mar 01; 51(3):17-9. PubMed ID: 4154254
    [No Abstract] [Full Text] [Related]

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  • 20. 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]

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