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Sunday, October 9 Clinical Care; Communications; Critical Thinking and Decision Making; Ethics and Professionalism; Food, Nutrition and Dietetics and Physical Activity; Leadership and Advocacy| Volume 122, ISSUE 10, PA92, October 2022

Improved Methods of Making Standardized “Ready to Eat” Chinese Food: Individual Quick Frozen with 95% Cooked

      Participants will learn about a general-purpose improved preparation method for ready-to-eat Chinese meals.
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