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Designing a Wireless NetworkWireless network design presents the IT professional with unique obstacles. Your network requires the seamless and secure distribution of information, in spite of competing communication protocols, incompatible hardware platforms, and narrow bandwidths. This book is an introduction to developing efficient means of wireless transport in order to... | | | | |
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Transforming Business: Big Data, Mobility, and Globalization
A unique perspective of an evolved role for company leadership
Based on the findings of an extensive research project that surveyed more than 5,500 enterprise employees and functional decision makers across the United States and China, Transforming Business: Big Data, Mobility and Globalization explores the influence... | | Hacking Healthcare: A Guide to Standards, Workflows, and Meaningful Use
Ready to take your IT skills to the healthcare industry? This concise book provides a candid assessment of the US healthcare system as it ramps up its use of electronic health records (EHRs) and other forms of IT to comply with the government’s Meaningful Use requirements. It’s a tremendous opportunity for tens of... | | Food Irradiation Research and Technology
The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health... |
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Mastering Modern Web Penetration Testing
Key Features
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This book covers the latest technologies such as Advance XSS, XSRF, SQL Injection, Web API testing, XML attack vectors, OAuth 2.0 Security, and more involved in today's web applications
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Penetrate and secure your web application using various techniques
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Get this comprehensive
... | | | | More Cooking Innovations: Novel Hydrocolloids for Special Dishes
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes... |
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