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Systems Analysis and Design (Shelly Cashman Series)
Systems Analysis and Design, Eighth Edition offers a practical, visually appealing approach to information systems development.
As the Dilbert cartoon suggests, it is always a good idea to know whether a project fits the
company’s overall strategy. You will learn more about the relationship between systems projects
and... | | The Art of Capacity Planning: Scaling Web Resources
Success on the web is measured by usage and growth. Web-based companies live or die by the ability to scale their infrastructure to accommodate increasing demand. This book is a hands-on and practical guide to planning for such growth, with many techniques and considerations to help you plan, deploy, and manage web application ... | | Handbook of Cancer Vaccines (Cancer Drug Discovery and Development)
An authoritative survey of the scientific background for therapeutic cancer vaccines, the challenges to their development, and their current uses in treating cancer. The authors examine the basic issues that effect all vaccines (such as immune adjuvants and prime-boost strategies), describe the methods for antigen discovery, and review the... |
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Qualitative Case Studies on Implementation of Enterprise Wide SystemsQualitative Case Studies on Implementation of Enterprise Wide Systems focuses on ERP Implementations in the tertiary education industry—a sector which is important not only for advancing the economy and quality of life in industrialized nations but also as a major source of export income. Systems failure in this information... | | KNIME Essentials
Perform accurate data analysis using the power of KNIME
Overview
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Learn the essentials of KNIME, from importing data to data visualization and reporting
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Utilize a wide range of data processing solutions
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Visualize your final data sets using KNIME’s powerful data...
| | An Introduction to the Physical Chemistry of Food (Food Science Text Series)
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why... |
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