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dc.contributor.authorMcNally, Donal S.
dc.date.accessioned2017-03-31T07:26:52Z
dc.date.available2017-03-31T07:26:52Z
dc.identifier.urihttps://rdmc.nottingham.ac.uk/handle/internal/280
dc.description.abstractThe Anatomy Cookbook has been written to accompany an anatomy and physiology course for bioengineers who would otherwise have missed out on the opportunity to study real organ systems at first hand. It is not an alternative to a standard anatomy text, it acts more as a laboratory supplement. The fun bit is that your kitchen takes the place of the dissection room. Each recipe provides an insight into one or more organs, and all you need to do is go to the supermarket and be prepared to think about your food in a radically different way.
dc.publisherUniversity of Nottingham. Information Services. Learning Team
dc.rightsAttribution-NonCommercial-ShareAlike 2.0 UK
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/2.0/uk/
dc.titleThe anatomy cookbook : a dissection guide with recipes
dc.rights.licenseExcept for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA) (URL: http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ ). Your use of the content provided in this resource is subject to the terms of the copyright statement available here: http://unow.nottingham.ac.uk/copyright.aspx
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Attribution-NonCommercial-ShareAlike 2.0 UK
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 2.0 UK