Fully revised and updated for the new edition, the Oxford Handbook of Psychiatry provides the most up-to-date information clinically relevant to the doctor on the ground. Using a presentation-based format it provides detailed advice on clinical decision making after diagnosis. This handbook is an indispensable companion for any professional working in psychiatric medicine.
This book provides a comprehensive, up-to-date and critical overview of the immunological aspects of autoimmune neurological disease. These diseases include common conditions such as multiple sclerosis, the Guillain-Barre syndrome, and myasthenia gravis. The book begins with chapters on antigen recognition and self-nonself recognition, and neuroimmunology, followed by chapters on specific diseases. For each disease, the authors cover clinical features, genetics, neuropathology, pathophysiology, immunology, and therapy.
This series investigates unusual careers in science-related fields and finds out about commonly considered ways in which science can be put to use. With full colour phtographs and illustrations.
In the ever-changing field of vitreo-retinal surgery, the factor that may best distinguish a great surgeon from a good one is the ability to avoid and manage complications. Within the pages of Complications of Vitreo-Retinal Surgery, readers will discover the practical information ophthalmic surgeons need to address a wide range of intra- and postoperative complications associated with vitreo-retinal surgery. The text addresses a broad range of complications, occurring in both established and emerging surgical techniques.
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection, and control of microorganisms in foods.
