Dermatology Secrets Plus, 4th Edition, by Drs. James E. Fitzpatrick and Joseph G. Morelli, gives you the dermatology answers you need to succeed on your rotations and boards - PLUS much more. Now in vibrant color throughout, this dependable review and reference retains its engaging question-and-answer format, ideally suited for board preparation, recertification exams, or quick clinical reference. More than 500 color images and a new, larger page size provide the visual detail necessary to understand and diagnose skin disorders. Get the most return for your study time with the proven Secrets® format - concise, easy to read, and highly effective. Skim the Top 100 Secrets chapter and Key Points boxes for a fast overview of the secrets you must know for success on the boards and in practice. Enjoy faster, easier review and master the top issues in dermatology with mnemonics, lists, quick-reference tables, and an informal tone that sets this review book apart from the rest. Hone your diagnostic skills with more than 500 superb full-color images throughout. View photos in a new, expanded size for optimal visual reference. Gain a clearer understanding of neurocutaneous melanocytosis with an entirely new section on this topic. Access key information faster than ever with eight new tables and more than 90 new figures. Stay current with thorough updates to both text and references in all chapters, and Web Resources added to the bibliography.
Containing over 150 original photomicrographs accompanied by protocol information, Atlas of Cell Organelles Fluorescence delineates organelles structures, interaction, and organization into complexes. It provides a collection that shows living cells under physiopathological conditions and in the context of treatment with carcinogens, xenobi
This MIE volume covers methods for a multitude of topics among which are computational methods, laboratory methods, enzyme optimization, binding proteins/antibodies, and screening technologies. Table of Contents-Methodology-Applications-Opzimization and Screening-Applications-Directed Evolution of Enzymatic Function-Applications-Evolution of Biosynthetic Pathways-Devices, Antibodies and Vaccines
Covering every problem encountered in today’s intensive care unit, this leading critical care textbook presents the knowledge and expertise of more than 350 global experts in this fast-changing field. Beginning with the social aspects of medicine, it then discusses monitoring and organ system pathobiology followed by specific diseases states/syndromes. Each chapter begins with immediate concerns and proceeds to broader-based discussions of relevant pathophysiologic and clinical issues.
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
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