Zobrazeno 1 - 10
of 262
pro vyhledávání: '"TP370"'
Autor:
Sandi Shaw, Farhaan S Vahidy, Nicole Harrison, Isabel Gonzales, Mallory Lightford, Randi R Toumbs
Publikováno v:
Stroke. 51
Background: The Joint Commission (TJC) mandates standardized post-operative care for Carotid Artery Stenting (CAS) and Carotid Endarterectomy (CEA). We designed and implemented a standardized and evidence-based medical power plan (MPP). Purpose: To a
Autor:
Naohisa Hosomi, Daisuke Kuzume, Hirofumi Maruyama, Masahiro Yamasaki, Yuji Shiga, Tomohisa Nezu, Hiroyuki Naito, Shiro Aoki, Naoto Kinoshita, Kazuhide Ochi, Hiroki Ueno
Publikováno v:
Stroke. 50
Background: The increased blood pressure (BP) variability may influence on the stroke outcome. However, in the acute phase of large stroke, reactive hypertension would occur and sustain for a few days. Therefore, in this phase, it is difficult to und
Autor:
Leah R. Hanson, Mitchell W. Clayton, Roberta L. Huna Wagner, Mary W. Fennig, Bhavani Kashyap, Haitham M. Hussein, Carol Droegemueller
Publikováno v:
Stroke. 49
Background and Purpose: Literature suggests that recognition and management of stroke of hospitalized patients is difficult, and the morbidity and mortality rates of in-patient strokes exceed those of out of hospital stroke. Timely treatment is an im
Publikováno v:
Stroke. 48
Background & Objectives: Stroke is the fifth leading cause of death and the leading cause of disability in the U.S. Timely administration of IV alteplase, can lead to reduction in the severity of disability and improve patient outcomes. The American
Publikováno v:
Stroke (00392499); 2017 Supplement, Vol. 48, pATP370-ATP370, 1p
Publikováno v:
Stroke (00392499); 2013 Supplement 1, Vol. 44, p1-1, 1p
Autor:
Theodoros Varzakas, Constantina Tzia
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world.
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipmen
The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers.'Food and Drink Supply Chain Management'looks specifically at the supply chain in the food and drink industry
Publikováno v:
Political Risk Yearbook: Bangladesh Country Report. 2020, p1-22. 54p.