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HARVARD Citation
Ryder, S. (2019). Optimisation of dietetic resource in upper gastrointestinal surgical inpatients successfully reduced length of stay and improved patient safety. Clinical nutrition ESPEN. pp. 279-. [Online].
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Ryder, S. (2019). Optimisation of dietetic resource in upper gastrointestinal surgical inpatients successfully reduced length of stay and improved patient safety. Clinical nutrition ESPEN. pp. 279-. [Online].