1) cortical bone
胫骨中段
2) tibial
胫骨
1.
Treatment of Tibial Pilon Fracture by Minimally Invasive Percutaneous Plate Osteosynthesis;
微创经皮钢板内固定治疗胫骨Pilon骨折
2.
Clinical application of the GIEBEL system in high tibial osteotomy;
GIEBEL系统在胫骨高位截骨术中的应用
3.
Complications in the Treatment of Tibial Fracture with Interlocking Intramedullary Nails;
交锁髓内钉治疗胫骨骨折并发症
3) Tibia
胫骨
1.
A rat model of tibia cancer pain produced by Walker 256 mammary gland carcinoma cells;
Walker256乳腺癌细胞构建大鼠胫骨骨癌痛模型
2.
Use of instillation-suction technique and fascinocutaneous flap and external fixator in infected nonunion and soft tissue defects of the tibia;
灌洗、筋膜蒂皮瓣及外固定架I期治疗胫骨感染性不愈合、骨外露
3.
Minimally Invasive Percutaneous Locking Compression Plate Osteosynthesis for Treatment of Distal Tibial Fracture;
微创经皮锁定加压钢板内固定治疗胫骨远端骨折
4) tibial fracture
胫骨骨折
1.
Comparison of therapeutic methods in postoperative non-union of tibial fracture;
胫骨骨折术后骨不连治疗方法的疗效比较
2.
Surgical treatment of bilateral tibial fracture with interlocking intramedullary nail and/or AO external fixator;
一期应用交锁髓内钉和/或AO外固定架治疗双侧胫骨骨折
3.
The treatment of Tibial fracture with three dimensional external fixator;
单边三维外固定架治疗胫骨骨折83例临床观察
5) Fracture of tibia
胫骨骨折
1.
Objective:To investigate the effect of unreamed interlocking nail on fracture of tibia.
目的 :报告 1 997年 6月～ 2 0 0 1年 5月应用不扩髓带锁髓内钉治疗胫骨骨折 32例。
6) Tibia fracture
胫骨骨折
1.
Treating tibia fracture by cross lock myelocoel file inner fixation combined with closed reduction;
闭合复位加交锁髓内钉内固定治疗胫骨骨折
2.
Objective:To explore the causes of nonunion of tibia fractures and the clinic effects of different fixators and bone grafts in treatment of nonunion of tibia fractures.
目的:探讨胫骨骨折后骨不连的发生原因和临床各种不同的固定及植骨方法的治疗效果。
3.
A new type of internalexternal combined fixation used in treatment of tibia fracture is developed.
研制和开发了一种治疗胫骨骨折的新型固定器-骨内外联合固定器。
参考词条
补充资料：豆豉烧中段
【菜名】 豆豉烧中段
【所属菜系】 浙江菜
【特点】 色泽金黄，肉嫩鲜美，爽滑利口。
【原料】
桂鱼一条（约重600克）。 猪肥肉末25克，豆豉末25克。精盐3克、味精2.5克、白糖15克、芝麻油15克，酱油乃克、姜末10克、葱末5克、熟猪油60克、葱段10克、湿淀粉5克。
【制作过程】
将桂鱼洗净，斩下头和尾部在鱼的两侧背部厚肉部位剞上粗网形花刀，用酱油均匀地涂在鱼皮上。将炒锅置旺火上，下入熟猪油，烧至七成热（约154℃）放入鱼段，两面煎至金黄色时，倒出。原炒锅内加入葱段、姜末，豆豉末，猪肥膘肉末略煸，加入绍酒、酱油、白糖和清水250克，复将鱼段落锅，用中火煮沸，加盖改用小火，焖炆至汁浓。然后，添加味精，用湿淀粉勾芡，撒上葱末、淋上芝麻油即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。