| R-Y | Roux-en-Y [anastomosis] |
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| RYGBP | Roux-en-Y Gastric Bypass |
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| RYGB | Roux-en-Y gastric bypass |
| Roux spatula | A very small nickeled steel spatula used to transfer bits of infected material, such as diphtheritic membrane, to culture tubes. (05 Mar 2000) |
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| Roux's method | Division of the inferior maxilla in the median line, to facilitate the operation of ablation of the tongue. (05 Mar 2000) |
| Roux's stain | <technique> A double stain for diphtheria bacilli which employs crystal violet or dahlia and methyl green. (05 Mar 2000) |
| Roux, Cesar | <person> Swiss surgeon, 1857-1934. See: Roux-en-Y anastomosis, Roux-en-Y operation. (05 Mar 2000) |
| Roux, Philibert | <person> French surgeon, 1780-1854. See: Roux's method. (05 Mar 2000) |
| Roux, Pierre | <person> French bacteriologist, 1853-1933. See: Roux spatula, Roux's stain. (05 Mar 2000) |
| Roux-en-Y anastomosis | Anastomosis of the distal end of the divided jejunum to the stomach, bile duct, or another structure, with implantation of the proximal end into the side of the jejunum at a suitable distance below the first anastomosis, the bowel then forming a Y-shaped pattern. (05 Mar 2000) |
| Roux-en-Y operation | Anastomosis of the distal end of the divided upper jejunum to the stomach, oesophagus, biliary tract, or other structure and anastomosis of the proximal end to the side of the jejunum a little further distal. (05 Mar 2000) |
| anastomosis, roux-en-y | A y-shaped surgical anastomosis of any part of the digestive system which includes the small intestine as the eventual drainage site. (12 Dec 1998) |
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| Roux |
a mixture of fat and flour heated and used as a basis for sauces
출처: wordnet.princeton.edu/perl/webwn
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| Roux |
is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce b?hamel, used with chicken, vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich casseroles. The time allowed for the cooking determines the color of the roux.
출처: www.cooksrecipes.com/cooking-dictionary/R-search-r...
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| Roux-en-Y gastric bypass |
The most common gastric bypass procedure. First, a small stomach pouch is created by stapling or by vertical banding. This causes restriction in food intake. Next, a Y-shaped section of the small intestine is attached to the pouch to allow food to bypass the duodenum as well as the first portion of the jejunum.
출처: webcenter.health.webmd.netscape.com/content/articl...
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| Roux |
A mixture of flour and butter used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white roux, made by cooking the flour for only a minute or two. Brown roux
출처: www.newitalianrecipes.com/cooking-terms.html
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| Roux |
A french term referring to a mixture of flour and fat cooked to a golden brown and used for thickening in sauces, soups or gumbos.
출처: www.allfoodbusiness.com/cooking_terms_r.html
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| Roux | a mixture of fat and flour heated and used as a basis for sauces |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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