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Assessment of the peripheral finishing kitchen, St. James' Hospital, Balham

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Beaven, A .J., Stormont, G. J., and King Edward's Hospital Fund for London

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1967

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Criticisms of hospital food arise mainly from the effects of delay between cooking and eating. The Catering Advisory Service of king Edward's Fund has been particularly interested in studying ways and means of shortening this interval. This study on peripheral finishing kitchens is one of the possible solutions. It has ...