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Comprehensive and fully up to date, Dr. Peter Neligan's six-volume masterwork, Plastic Surgery, 5th Edition, remains the gold standard text in this complex area of surgery. Completely revised to meet the demands of both the trainee and experienced surgeon, it features new, full-color clinical photos, procedural videos, and lectures across all six volumes. Bonus material online includes additional text, images, and over 200 procedural videos that help you improve your mastery of the latest techniques. - Easily find the answers you need with an organization that features separate volumes covering Principles • Aesthetic • Craniofacial, Head and Neck Surgery and Pediatric Plastic Surgery •...
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of ...
Illustrated throughout, this guide presents information and advice on history, culture, accommodation, local cuisine, times to visit, language tips and health and safety advice of the area.
This issue of Clinics in Plastic Surgery, guest edited by Drs. Alan Matarasso and James E. Zins, is devoted to Abdominoplasty. Topics in this issue include: Lipoabdominoplasty, Progressive Tension Sutures, Abdominoplasty with Combined Surgery, Non-invasive Abdominal Surgery, Abdominoplasty in the Massive Weight Loss Patient, Lower Body Lift, Abdominal Etching, Deep Venous Thrombosis (DVT) Prophylaxis, High Definition Liposuction, and Body Q.