Introduction to Reference Sources in the Health Sciences

Introduction to Reference Sources in the Health Sciences

3.36 (11 ratings by Goodreads)
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Description

This new edition of the standard guide to health sciences sources is essential for students, librarians, and health professionals. Prepared with the Medical Library Association, this completely updated and revised fifth edition lists classic and up-to-the-minute print resources and helps librarians to meet customers' changing expectations for electronic versions of traditionally print reference sources, new reliable electronic only resources, and resources that they can access from their home computers through freely available Web sites or through library licenses. The authors address questions librarians need to consider in developing and maintaining their reference collections in both the print and electronic environments, focusing on works that can be considered foundation or basic works.New contributors - including Jean Blackwell, Feili Tu, Katherine Schilling and Tom Flemming - provide fresh takes on organization and management of the reference collection; bibliographic sources for periodicals; indexing, abstracting, and digital database resources; U.S. government documents and technical reports; conferences, reviews, and translations; terminology; handbooks and manuals; drug information sources; and grant sources. Other chapters cover bibliographic sources for monographs, consumer health sources, medical and health statistics, directories and biographical sources, and history sources.
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Product details

  • Paperback | 392 pages
  • 151.89 x 229.11 x 20.83mm | 645g
  • New York, United States
  • English
  • Revised
  • 5th Revised edition
  • 1555706363
  • 9781555706364
  • 2,595,682

Review quote

Useful...Excellent...Essential. CHOICE ""An essential reference guide...and a key textbook for courses covering health sciences reference sources."" Journal of the Medical Library Association
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Rating details

11 ratings
3.36 out of 5 stars
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4 18% (2)
3 55% (6)
2 0% (0)
1 9% (1)
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