Virtualization For Dummies
Virtualization has become a “megatrend”—and forgood reason. Implementing virtualization allows for more efficientutilization of network server capacity, simpler storageadministration, reduced energy costs, and better use of corporatecapital. In other words: virtualization helps you save money,energy, and space. Not bad,...
Java 9 Programming Blueprints
See some of the new features of Java 9 and be introduced to parts of the Java SDK
This book provides a set of diverse, interesting projects that range in complexity from fairly simple to advanced and cover HTTP 2.0
Take advantage of Java's new modularity features to write
C# in Depth, 3rd Edition
C# in Depth, Third Edition updates the best-selling second edition to cover the new features of C# 5, including the challenges of writing maintainable asynchronous code. It preserves the uniquely insightful look into the tricky areas and dusty corners of C# that only expert Jon Skeet can...
OS X for Hackers at Heart: The Apple of Every Hacker's Eye The sexy, elegant design of the Apple PowerBook combined with the Unix-like OS X operating system based on FreeBSD, have once again made OS X the Apple of every hackers eye. In this unique and engaging book covering the brand new OS X 10.4 Tiger, the worlds foremost true hackers unleash the power of OS X for everything form cutting edge research... Linux+ Guide to Linux Certification
As Eric S. Raymond reminds us, Open Source Software will continue to shape the
dynamics of the computer software industry for the next long while, just as it has for the
last decade. Coined and perpetuated by hackers, the term “Open Source Software” refers
to software in which the source code is freely available to... Food Carbohydrate Chemistry
Carbohydrates are major components of foods, accounting for more
than 90% of the dry matter of fruits and vegetables and providing for
70-80% of human caloric intake worldwide (BeMiller and Huber 2008).
Thus, from a quantitative perspective alone, carbohydrates warrant the
attention of food chemists. From the standpoint of food...
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