Showing posts with label basic. Show all posts
Showing posts with label basic. Show all posts

Friday, June 14, 2013

****** Jawetz, Melnick, & Adelberg's Medical Microbiology, Twenty-Fifth Edition (LANGE Basic Science)


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Jawetz, Melnick, & Adelberg's Medical Microbiology, Twenty-Fifth Edition (LANGE Basic Science)

Jawetz, Melnick, & Adelberg's Medical Microbiology, Twenty-Fifth Edition (LANGE Basic Science) Description

An easy-to-understand, well-illustrated introduction to the clinically-important aspects of microbiology!

NOW in full color!

A Doody's Core Title ESSENTIAL PURCHASE for 2011!

4 STAR DOODY'S REVIEW!
"This book provides a comprehensive overview of medical microbiology in a well organized and practical format. The new version includes color photographs and revisions to reflect advances in knowledge and molecular diagnostics. These updates are essential in such a rapidly progressing field and will ensure this book continues to be a mainstay in teaching medical microbiology."--Doody's Review Service

Linking fundamental principles with the diagnosis and treatment of microbial infections, this classic text delivers an essential overview of the roles microorganisms play in human health and illness. In addition to the brief descriptions of the organisms, you'll find vital perspectives on pathogenesis, diagnostic laboratory tests, clinical findings, treatment, and epidemiology.

The book introduces you to basic clinical microbiology through the fields of bacteriology, virology, mycology, and parasitology, giving you a far-reaching yet student-friendly review of the discipline. All chapters have been extensively revised to reflect the tremendous expansion of medical knowledge afforded by molecular mechanisms, advances in our understanding of microbial pathogenesis, and the discovery of unusual pathogens.

Features:

  • NEW full-color presentation
  • 500+ USMLE-style review questions
  • 300+ informative tables and illustrations, each designed to clarify and reinforce important chapter concepts
  • Coverage that reflects the latest techniques in laboratory and diagnostic technologies

Visit www.LangeTextbooks.com to access valuable resources and study aids.

The science of microbiology, Cell structure, Classification of bacteria, The growth and survival and death of microorganisms, Cultivation of microorganisms, Microbial metabolism, Microbial genetics, Immunology, Pathogenesis of bacterial infection, Antimicrobial chemotherapy, Normal microbial flora of the human body Spore-forming gram-positive bacilli: bacillus & clostridium species, Non-spore-forming gram-positive bacilli, corynebacterium, propionibacterium, listeria, erysipelothrix, actinomycetes, The staphylococci, The streptococci, Enteric gram-negative rods (enterobacteriaceae), Pseudomonads, acinetobacters, uncommon gram-negative bacteria, Vibrios, campylobacters, helicobacter, Haemophilus, bordetella, brucella, francisella, Yersinia & pasteurella, The neisseriae, Infections caused by anaerobic bacteria, Legionellae, bartonella, unusual bacterial pathogens, Mycobacteria, Spirochetes & other spiral microorganisms, Mycoplasmas & cell wall-defective bacteria, Rickettsia & ehrlichia, Chlamydiae, General properties of viruses, Pathogenesis & control of viral diseases, Parvoviruses, Adenoviruses, Herpesviruses, Poxviruses, Hepatitis viruses, Picornaviruses (enterovirus & rhinovirus groups), Reoviruses, rotaviruses, & caliciviruses, Arthropod-borne & rodent-borne viral diseases, Orthomyxoviruses (influenza viruses), Paramyxoviruses & rubella virus, Coronaviruses, Rabies, slow virus infections, prion diseases, Human cancer viruses, AIDS & lentiviruses, Medical mycology, Medical parasitology, Principles of diagnostic medical microbiology






Saturday, April 6, 2013

+++ Best Revews Basic Butchering of Livestock & Game


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Basic Butchering of Livestock & Game
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This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions.
Here is everything you need to know:
  • At what age to butcher an animal
  • How to kill, skin, slaughter, and butcher
  • How to dress out game in a field
  • Salting, smoking, and preserving
  • Tools, equipment, the setup
  • More than thirty recipes using all kinds of meat


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