摘要
The0 laparoscopic surgical technique has very rapidly come into increasing use,as it has been found to offer several advantages over conventional laparotomy technique. Postoperative pain is significantly reduced and the hospitalization time is considerably shortened, as is the time for sick-leave. During laparoscopic procedures, abdominal organs are visualized by intra-abdominal in-sufflation of carbon dioxide, i.e. pneumoperitoneum(PP). In order to facilitate access to organs in the upper or lower part of the abdomen, the thchnique is
出处
《中华临床营养杂志》
CAS
1993年第3期46-47,共2页
Chinese Journal of Clinical Nutrition