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CRC Handbook of Medicinal Spices"Let food be your medicine, medicine your food." -Hippocrates, 2400 B.C. When the "Father of Medicine" uttered those famous words, spices were as important for medicine, embalming, preserving food, and masking bad odors as they were for more mundane culinary matters. Author James A. Duke predicts that spices such as capsicum,... | | Access to Knowledge in the Age of Intellectual Property
At the end of the twentieth century, intellectual property rights collided with everyday life. Expansive copyright laws and digital rights management technologies sought to shut down new forms of copying and remixing made possible by the Internet. International laws expanding patent rights threatened the lives of millions of people around the... | | The Chemistry of Bio-based Polymers
An exhaustive and timely overview of renewable polymers from a respected chemist and successful author
The recent explosion of interdisciplinary research has fragmented the knowledge base surrounding renewable polymers. The Chemistry of Bio-based Polymers brings together, in one volume, the research and work of... |
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Review of Medical Physiology (LANGE Basic Science)In unicellular organisms, all vital processes occur in a single cell. As the evolution of multicellular organisms has progressed, various cell groups have taken over particular functions. In humans and other vertebrate animals, the specialized cell groups include a gastrointestinal system to digest and absorb food; a respiratory system to take... | | | | Scandinavian Cooking
Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread.... |
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