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Volumn 100, Issue 43, 2004, Pages 38-42
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Improving the quality and appeal of pureed meals for patients.
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Author keywords
[No Author keywords available]
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Indexed keywords
ARTICLE;
CEREBROVASCULAR ACCIDENT;
COOKING;
DYSPHAGIA;
HEALTH CARE QUALITY;
HOSPITAL FOOD SERVICE;
HUMAN;
METHODOLOGY;
NUTRITIONAL VALUE;
STANDARD;
UNITED KINGDOM;
CEREBROVASCULAR ACCIDENT;
COOKERY;
DEGLUTITION DISORDERS;
FOOD SERVICE, HOSPITAL;
GREAT BRITAIN;
HUMANS;
NUTRITIVE VALUE;
QUALITY ASSURANCE, HEALTH CARE;
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EID: 16544389674
PISSN: 09547762
EISSN: None
Source Type: Journal
DOI: None Document Type: Article |
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Times cited : (4)
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References (0)
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