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• Published on: 1600
• Binding: Hardcover

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Recepteerkunde is compleet vernieuwd en helemaal bij de tijd. Van een vraag van de arts tot quality by design, van mortier tot autoclaaf, van ingangs-tot eindcontrole, van recept tot productdossier, van apotheek tot thuiszorg, het komt allemaal aan de orde. Zowel voor de specialist als voor de generalist is Recepteerkunde onmisbaar.Voor de apotheek was de kleinschalige bereiding vanouds de core business, tot steeds meer apotheken de bereiding gingen uitbesteden. Het klassieke bereiden uit grondstoffen is een specialisme geworden. Maar elke apotheek heeft te maken met productzorg: beschikbaarheid. Bewaren en bewerken van handelspreparaten. Ook voor toediening gereed maken (VTGM) gebeurt in elke apotheek, elke dag, met toewijding en kennis van zaken.Recepteerkunde is een naslagwerk voor iedereen die betrokken is bij de bereiding en aflevering van geneesmiddelen: openbare apothekers, ziekenhuisapothekers, industrieapothekers en apothekersassistenten. Tevens is het een leerboek voor studenten farmacie. Wie zelf bereidt uit grondstoffen op kleine of grote schaal, of handelspreparaten aanpast, kan niet zonder Recepteerkunde, maar ook zij die bereidingen van anderen afleveren op preparaten voor toediening gereed maken, vinden er noodzakelijke informatie.

• Published on: 2009-11-10
• Original language: Dutch
• Number of items: 1
• Dimensions: 9.88" h x 2.17" w x 7.17" l, 3.70 pounds
• Binding: Hardcover
• 907 pages

From the Back Cover
Recepteerkunde is compleet vernieuwd en helemaal bij de tijd. Van een vraag van de arts tot quality by design, van mortier tot autoclaaf, van ingangs-tot eindcontrole, van recept tot productdossier, van apotheek tot thuiszorg, het komt allemaal aan de orde. Zowel voor de specialist als voor de generalist is Recepteerkunde onmisbaar.Voor de apotheek was de kleinschalige bereiding vanouds de core business, tot steeds meer apotheken de bereiding gingen uitbesteden. Het klassieke bereiden uit grondstoffen is een specialisme geworden. Maar elke apotheek heeft te maken met productzorg: beschikbaarheid. Bewaren en bewerken van handelspreparaten. Ook voor toediening gereed maken (VTGM) gebeurt in elke apotheek, elke dag, met toewijding en kennis van zaken.Recepteerkunde is een naslagwerk voor iedereen die betrokken is bij de bereiding en aflevering van geneesmiddelen: openbare apothekers, ziekenhuisapothekers, industrieapothekers en apothekersassistenten. Tevens is het een leerboek voor studenten farmacie. Wie zelf bereidt uit grondstoffen op kleine of grote schaal, of handelspreparaten aanpast, kan niet zonder Recepteerkunde, maar ook zij die bereidingen van anderen afleveren op preparaten voor toediening gereed maken, vinden er noodzakelijke informatie.

Recepteerkunde: Productzorg en bereiding van geneesmiddelen (Dutch Edition)From Bohn Stafleu van Loghum PDF
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Recepteerkunde: Productzorg en bereiding van geneesmiddelen (Dutch Edition)From Bohn Stafleu van Loghum PDF

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• Sales Rank: #2827324 in Books
• Published on: 2004-06-07
• Original language: English
• Number of items: 1
• Dimensions: 10.87" h x .35" w x 8.62" l, .90 pounds
• Binding: Paperback
• 142 pages

About the Author
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As I dug into my memory for those snacks or tiffin, I recalled the many anecdotes and narratives about the people and places associated with these recipes, My replies grew into lengthy stories and my girls loved them. 'Amma, send us more recipes for tiffin,' they wrote, Those stories were rambling and multifaceted and they are all here in my book. 'Tiffin', derived from 'tiffing', a historical British term for small meals or snacks to accompany a drink, is a staple meal in most Indian households. A popular television chef on the local Arlington cable network, Rukmini Srinivas or 'Rukka', regularly whips up mouth-watering delicious tiffin for her viewers with an ease and prowess befitting a seasoned epicure. In this delightful memoir-cum-cookbook, Rukka shares the memories and recipes of delectable food that she has cooked and eaten over many decades. Having travelled extensively- from Poona, Madras and Delhi to Berkeley, Stanford and Boston- she realized, at a very young age, the indispensability of authentic home-cooked food. She records here her emotional and deeply personal bond with food- from Chitappa's masala vadai and Appa's vegetable cutlet to bondas on Marina Beach, Narayana's bajji and Amma's Mysore pak. Alongside, she shares stories from her childhood in British Poona, of making vegetable cutlets with a Victorian meat grinder, college days in the Madras of a newly independent India, cooking for author R.K. Narayan and her travels around the world with her husband, the renowned social anthropologist, M.N. Srinivas. Like the traditional metal tiffin box, which has found its way into modern food, Rukka's pure-vegetarian recipes are an interesting amalgamation of old-school cooking techniques, with innovative twists. Including charming anecdotes and over a hundred easy-to-follow delicious recipes accompanied by evocative photographs, Tiffin is a richly satisfying feast for all those who believe in food, family and friendship.

• Sales Rank: #718292 in Books
• Published on: 2015-03-03
• Released on: 2015-06-01
• Original language: English
• Dimensions: 8.58" h x .83" w x 5.75" l, 1.23 pounds
• Binding: Paperback
• 352 pages

About the Author
Rukmini Srinivas is a television chef, storyteller, gardener, entrepreneur, teacher, author and connoisseur of good food. Trained in human geography, she taught at Queen Mary's College, Chennai and later, at the Delhi University. She currently divides her time between Bangalore and Boston, where her daughters reside.

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