New collections available from Science & Engineering Libraries
The Science & Engineering Libraries have expanded the array of resources we make available to UW-Madison students and researchers. Here are several recent additions that may be helpful to your research and instruction. All of these resources are available remotely!
Note: some of the purchases are very recent and access may not be set up yet. Please contact us if you need assistance – AskSEL@library.wisc.edu
New Journals & Databases
Applied Animal Science (formerly Professional Animal Scientist)
New journal subscription.
Food Studies Online (Coming Soon)
Food Studies Online is a first-of-its-kind database, bringing together rare and hard-to-find archival content with visual ephemera, text, and video. Subjects include marketing and consumerism, food production and technology, food history, food movements, etc.
Provides a single source of access to 46 scholarly journals and over 4 million GeoRef records with specialized and map-based search capabilities and links to curated earth science research around the Web.
Electronic access to more than 300,000 pages in over 48,500 physics articles.
Electronic access to Methods in Molecular Biology and more! Springer Protocols is the largest database of reproducible laboratory protocols (over 65,000) in biomedicine and life sciences.
Expanded electronic access to older equine practice reviews in gastroenterology, imaging, infectious diseases, nutrition, orthopedics, pathology, pharmacology and therapeutics, and surgery.
New e-book collection from the Association for Computing Machinery.
Recently published E-books on agriculture and the applied life sciences from CAB International.
Recently published geoscience e-book content.
e-EROS (Coming Soon)
Encyclopedia of Reagents for Organic Synthesis. A major chemistry resource with detailed information on more than 5,200 reagents and catalysts.
Updated content for crystallography and structural science reference work.
Recently published e-books on topics of animal and veterinary sciences, food and health sciences, social sciences, environmental sciences and plant sciences.