Functional End-to-End Anastomosis in Open-abdominal Surgery for Colon Cancer : Based on Experience with 153 cases

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概要

• 論文の詳細を見る
• 2003-04-30

著者

• Tsuchida Akihiko

  Third Department Of Surgery Tokyo Medical University

• Aoki Tatsuya

  Department Of Surgery Tokyo Medical College

• OGATA Jiro

  Department of Urology, Oita Medical University

• Tsuchida Akihiko

  The Third Department Of Surgery Tokyo Medical University

• Koyanagi Yasuhisa

  Department Of Surgery Tokyo Medical University

• Koyanagi Yasuhisa

  Third Department Of Surgery Tokyo Medical University

• Koyanagi Yasuhisa

  Division Of Gene Therapy Intractable Disease Research Center Tokyo Medical University Department Of

• Ogata Jiroh

  Department Of Surgery Tokyo Medical University

• Ogata Jiro

  Department Of Urology Medical College Of Oita

• MORI MUNETAKA

  Department of Surgery, Tokyo Medical University

• SAKAMOTO Nobuaki

  Department of Surgery, Tokyo Medical University

• HASUE Kenichiro

  Department of Surgery, Tokyo Medical University

• WADA Tatehiko

  Department of Surgery, Tokyo Medical University

• MAJIMA Akira

  Department of Surgery, Tokyo Medical University

• KATO Koichiro

  Department of Surgery, Tokyo Medical University

• Majima Akira

  Third Department Of Surgery Tokyo Medical University

• Katoh Kohichiroh

  Third Department Of Surgery Tokyo Medical University

• Wada Tatehiko

  Third Department Of Surgery Tokyo Medical University

• Hasue Kenichiro

  Department Of Surgery Tokyo Medical University

• YONEDA Keizo

  Department of Surgery, Tokyo Medical University

• YONEDA Keizoh

  Department of Surgery, Tokyo Medical University

• Mori Munetaka

  Third Department Of Surgery Tokyo Medical University

• Yoneda Keizoh

  Third Department Of Surgery Tokyo Medical University

• Sakamoto Nobuaki

  Third Department Of Surgery Tokyo Medical University

• Tschida Akihiko

  Department Of Surgery Tokyo Medical University

• Aoki Tatsuya

  Third Department Of Surgery Hachioji Medical Center Tokyo Medical University

• YONEDA Keizo

  Department of Food Science and Technology, Faculty of Agriculture, Kyoto University

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