1) Bipolar tota l hip replacement
双极全髋置换
2) bilateral total hip arthroplasty
双侧全髋置换术
1.
One-stage bilateral total hip arthroplasty versus two-stage bilateral total hip arthroplasty;
同期与分期双侧全髋置换术临床比较分析
3) Total hip replacement
全髋置换
1.
A clinical study on the preemptive epidural analgesia of long-lasting chronic pain in total hip replacement;
超前镇痛对全髋置换患者的应激反应及术后疼痛的影响
2.
Adoption of problem-based learning(PBL) in the pre-surgery education of total hip replacement patients;
PBL在全髋置换术患者术前宣教教学中的应用体会
3.
Objective To investigate the feasibility of using intraoperative and/or postoperative salvage of shed blood in total hip replacement.
目的探讨术中和术后自体血回收在全髋置换术中应用的可行性。
4) Total hip arthroplasty
全髋置换
1.
[Objective]To investigate the effect of early total hip arthroplasty for severe displaced acetabular fractures.
[目的]探讨早期全髋置换术治疗严重髋臼移位骨折的疗效与评价。
2.
Objective To compare the early therapeutic effect between the mini-incision posterolateral approach and the standard posterolateral approach in the total hip arthroplasty used in the old age patients with displaced femoral neck fracture.
结论后侧小切口微创全髋置换术治疗老年股骨颈骨折,创伤小,围手术期出血少,切口小且不影响假体位置,术后可早期进行功能锻炼,比传统髋关节置换术式具有更优越的早期疗效。
5) Total hip arthroplasty
全髋置换术
1.
Total hip arthroplasty for the treatment of advanced avascular necrosis of femoral head;
全髋置换术治疗晚期股骨头缺血性坏死
2.
Developmental dysplasia of hip treated with total hip arthroplasty;
全髋置换术治疗髋关节发育不良
3.
Influence of early rehabilitation on function level of patients after total hip arthroplasty;
全髋置换术后早期康复对患者功能水平的影响
6) Total hip replacement
全髋置换术
1.
Influence of sufentanial in postoperative patient controlled epidural analgesia in hemorheology after total hip replacement;
伍用舒芬太尼在硬膜外术后自控镇痛中对全髋置换术患者血液流变学的影响
2.
The Treatment of Total Hip Replacement with Thrombocytopenia:Report of 29 cases;
全髋置换术合并血小板减少的处理(附29例报告)
3.
The effect of a program of physical therapy on function of patients with total hip replacement;
全髋置换术后的康复训练计划疗效初探
补充资料：全味美极蟹
全味美极蟹
主料：
蟹约700克，青蒜2条，姜6小片，油3汤匙，酒1/2汤匙。
配料：
调味料：盐1/2茶匙，生抽1/2汤匙，水4汤匙，胡椒粉适量。
芡料：生粉1/3茶匙，水2汤匙。
做法：
1、青蒜洗净，切粗丝。
2、蟹宰好，洗净，斩件，盛筲箕内沥干水。
3、烧热镬，下油，爆香姜，下蟹大火炒至转红色时，洒入酒炒数下，加入调味料及青蒜炒匀，盖上镬盖，焗约2分钟，至蟹熟透时，埋芡上碟。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。