Master Techniques in Orthopaedic Surgery: The Hip: Print + eBook with Multimedia
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- Englisch ausgewählt
Fr. 342.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
25.11.2025
Herausgeber
Daniel J. BerryVerlag
Lippincott Williams&WilkiSeitenzahl
624
Maße (L/B/H)
28.7/22.2/2.9 cm
Gewicht
1772 g
Auflage
4th edition
Sprache
Englisch
ISBN
978-1-975222-00-0
Part of the highly regarded Master Techniques in Orthopaedic Surgery® series, The Hip, Fourth Edition, is a concise, lavishly illustrated reference covering the most advanced, successful surgical techniques for the hip—all in step-by-step detail. Edited by Drs. Daniel J. Berry and William J. Maloney, this fully revised edition presents the preferred techniques of surgical masters, illustrated with full-color, sequential, surgeon’s-eye view intraoperative photographs, as well as superb drawings by noted medical illustrators. Significantly updated content on technological advances and surgical techniques, along with procedural videos, brings you fully up to date with recent changes in the field.
- Provides the up-to-date guidance you need to face the challenges of hip surgery with confidence—helping you minimize error, improve outcomes and increase patient safety
- Contains 41 chapters, 12 of which are completely new covering several revision hip surgical techniques, as well as anterior based muscle sparing approach, cementing the femoral component, broach only tapered collared stems, conversion of previous failed acetabular fracture to total hip arthroplasty, and more
- Covers indications and contraindications, pitfalls and potential complications, pertinent surgical anatomy, and pearls and tips for improving results
- Includes procedural videos, abundant full-color photographs of surgical practice, and clear illustrations that reveal areas not visible to the surgeon during a procedure
- Helps you acquire both knowledge and skill as you master the art and science of hip surgery with guidance from leading orthopaedic surgeons
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