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	1.	Training in food service in nursing homes. II. Changes in nutritive content and acceptability of food served. [electronic resource] by OBERT, J G BURR, M E Producer: 19981101 In: Journal of the American Dietetic Association vol. 42 Availability: No items available. Save to lists Add to cart (remove)
	2.	HOW CAN WE IMPROVE FOOD SERVICE IN NURSING HOMES? [electronic resource] by OBERT, J C BURR, M E Producer: 19961201 In: American journal of public health and the nation's health vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Training in food service in nursing homes. III. Observations on management of twelve units. [electronic resource] by OBERT, J C BURR, M E Producer: 19981101 In: Journal of the American Dietetic Association vol. 42 Availability: No items available. Save to lists Add to cart (remove)
	4.	Training in food service in nursing homes. I. Tools for evaluation. [electronic resource] by OBERT, J C BURR, M E Producer: 19981101 In: Journal of the American Dietetic Association vol. 42 Availability: No items available. Save to lists Add to cart (remove)
	5.	The usefulness of electrical stimulation for assessing pedicle screw placements. [electronic resource] by Toleikis, J R Skelly, J P Carlvin, A O Toleikis, S C Bernard, T N Burkus, J K Burr, M E Dorchak, J D Goldman, M S Walsh, T R Producer: 20001130 In: Journal of spinal disorders vol. 13 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)