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| INTRO GENERALE » Newsletter » Newsletters 2009 » Newsletter IZSLER n. 9 - 16 Ottobre 2009 » Novitā editoriali |
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Ultimo aggiornamento: Wednesday 14 October 2009
Novitā editoriali 
In questa Sezione vengono segnalate le novitā editoriali ordinabili, per il personale interno, con gli appositi moduli
predisposti:
| Ophthalmic Disease in Veterinary Medicine
By: Charles Martin
The softcover edition of this comprehensive, superbly illustrated textbook contains key updates to the text and references, reflecting the main developments in science and in practice since first publication. It is aimed at veterinarians in practice and training interested in all types of ophthalmic diseases and disorders. Species coverage is mainly dog and cat with additional material on the horse and the cow.
| Manual of Small Animal Soft Tissue Surgery
Edited by: Karen Tobias
A highly visual, step-by-step guide to common surgical procedures plus tips and tricks on how to perform surgery faster and easier, authored by a highly respected soft tissue surgeon.
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| Prawns Freshwater Prawns
Biology and Farming
Edited by: Michael New (President, European Aquaculture Society, Marlow, United Kingdom), M N Kutty (Formerly of the F.A.O.), Wagner Valenti (Professor, São Paulo State University Aquaculture Center, Brazil), James Tidwell and Louis D'Abramo (Mississippi State University)
| Oligonucleotide Therapeutics: 4th Annual Meeting
Edited by: Thomas Tuschl (Rockefeller University), Cy A. Stein (Albert Einstein College of Medicine, New York, USA), Cy A. Stein (Montefiore Medical Center, New York, New York) and John J. Rossi (City of Hope National Medical Center, Duarte, California)
Contributions from basic researchers in molecular biology, cell biology, nucleic acid chemistry, pharmacology, and applied therapeutics present new technologies in the field of oligonucleotide research
| Calorimetry in Food Processing
Analysis and Design of Food Systems
Edited by: Gonul Kaletunc (Ohio State University)
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
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| Hematopoietic Stem Cells VII
Edited by: LOTHAR KANZ (University of Tubingen, Tubingen), John E. Dick (University of Toronto), Willem Fibbe (Leiden University Medical Center) and Katja Weisel (University of Tubingen, Tubingen)
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