Author: F. J. Baker
Publisher: Elsevier
ISBN: 1483195414
Category : Science
Languages : en
Pages : 429

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Book Description
An Introduction to Medical Laboratory Technology, Second Edition provides information pertinent to medical laboratory technology. This book discusses the importance of laboratory technology in hospital practice. Organized into seven sections encompassing 33 chapters, this edition begins with an overview of the role of the medical technologist in the diagnosis of disease by the use of certain accepted laboratory methods. This text then explains the general types of glassware that is widely used in medical laboratories. Other chapters consider the main methods of estimating the sugar content of body fluids, methods in feces and gastric analysis, and microscopical and chemical examination of urine. This book discusses as well the microscopic examination of bacteria, which necessitates making smears and hanging-drop preparations on microscope slides. The final chapter deals with some aspects of elementary physiology. This book is a valuable resource for students and junior technicians, as well as for qualified technologists and medical students.

Author: Francis Joseph Baker
Publisher: Hodder Education
ISBN: 9780750621908
Category : Medical
Languages : en
Pages : 448

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Book Description
(Order of editors: Baker, Silverton, Pallister. Previous ISBN 0 4077 3252 7 - 6th Edition). Now in its seventh edition this book has been an essential companion to laboratory workers for over forty years.The new edition has been revised and updated to include the more recent developments in laboratory practice, while at the same time retaining the popular methodological approach of the earlier editions. New material on immunology, molecular genetics and histocompatability testing has beenadded.This book will remain an indispensable companion to every student embarking on a career in this challenging specialty.

Author: Francis Joseph Baker
Publisher:
ISBN:
Category : Medical laboratory technology
Languages : en
Pages : 448

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Book Description

Author: Francis Joseph Baker
Publisher:
ISBN:
Category : Medical laboratory technology
Languages : en
Pages : 655

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Book Description

Author: Francis Joseph BAKER
Publisher:
ISBN:
Category :
Languages : en
Pages : 408

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Book Description

Author: Francis Joseph BAKER
Publisher:
ISBN:
Category :
Languages : en
Pages : 478

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Book Description

Author: Francis Joseph BAKER
Publisher:
ISBN:
Category :
Languages : en
Pages : 655

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Book Description

Author: Francis Joseph Baker
Publisher: Butterworth-Heinemann
ISBN:
Category : Medical
Languages : en
Pages : 424

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Book Description

Author: F. J. Baker
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Book Description

Author: Kim Boyce
Publisher: Abrams
ISBN: 1613121296
Category : Cooking
Languages : en
Pages : 688

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Book Description
The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52