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  • Book
    Walter Daghino, Alessandro Massè, Daniele Marcolli.
    Summary: This full-color atlas offers a systematic guide to performing surgeries for the most common traumatic lesions of the foot and ankle. It features a wealth of didactic illustrations, achieved with a particular technique employing colors and transparencies that also reveals those anatomic structures that are not visible in the surgical field, but essential to a good outcome. Divided into seven chapters, the book provides coverage of all anatomic segments, presenting each topic logically and explaining all types of lesions, even the most difficult, complicated or infrequent ones; discussing the indications and objectives of the surgical treatment; describing the surgical technique (patient positioning, approach, tips and tricks for reduction, means of osteosynthesis); and providing recommended post-operative protocols. Unique in its exclusive focus on foot and ankle traumatology, this atlas offers an invaluable resource for all surgeons and residents who need a systematic overview of the main treatments options for these segments.

    Contents:
    1Tibial Pilon Fractures
    2 Fractures of Malleoli
    3 Achilles Tendon Injuries
    4 Talar Injuries
    5 Calcanear Fractures
    6 Mid-foot Injuries
    7 Fractures of Metatarsal and Phalangeal Bones.
    Digital Access Springer 2018
  • Article
    van Spreekens KJ.
    Antonie Van Leeuwenhoek. 1977;43(3-4):283-303.
    The classification of some important groups of bacteria involved in fish and shrimp spoilage was studied. Trimethylamine is produced by Pseudomonas putrefaciens, a "non-defined" group resembling Ps. putrefaciens, Photobacterium spp. and some Moraxella-like bacteria. Hypoxanthine is produced by the same groups of bacteria except the last named and also by the "typical shrimp spoilers" (presumptive Alteromonas). Strong off-odours are produced on fresh fish by Ps. putrefaciens, dextrose-oxidative Pseudomonas spp. (Groups I and II according to Shewan, Hobbs and Hodgkiss, 1960), the above mentioned "non-defined" group and by only some of the "typical shrimp spoilers", whereas Moraxella-like bacteria and Photobacterium spp. failed to produce strong odours. Strong off-odours are produced on boiled shrimp by the "typical shrimp spoilers" (presumptive Altermonas). Ps. putrefaciens, the dextrose-oxidative Pseudomonas spp. and the "non-defined" group; Moraxella-like bacteria produced less offensive odours or none, nor did Photobacterium.
    Digital Access Access Options