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Predicate | Object |
---|---|
rdf:type | |
lifeskim:mentions | |
pubmed:issue |
2
|
pubmed:dateCreated |
1988-6-30
|
pubmed:language |
jpn
|
pubmed:journal | |
pubmed:citationSubset |
N
|
pubmed:status |
MEDLINE
|
pubmed:month |
Feb
|
pubmed:issn |
0386-9830
|
pubmed:author | |
pubmed:issnType |
Print
|
pubmed:volume |
52
|
pubmed:owner |
NLM
|
pubmed:authorsComplete |
Y
|
pubmed:pagination |
147-53
|
pubmed:dateRevised |
2004-11-17
|
pubmed:meshHeading |
pubmed-meshheading:3373833-Diet,
pubmed-meshheading:3373833-Dietetics,
pubmed-meshheading:3373833-Food Service, Hospital,
pubmed-meshheading:3373833-Humans,
pubmed-meshheading:3373833-Interprofessional Relations,
pubmed-meshheading:3373833-Menu Planning,
pubmed-meshheading:3373833-Nursing Staff, Hospital
|
pubmed:year |
1988
|
pubmed:articleTitle |
[Improvement of hospital meals on 3 items (menu, taste, and timing): cooperation between nurses and dietitians assigned to wards].
|
pubmed:publicationType |
Journal Article
|