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Botanical Medicine: From Bench to Bedside
This new reference book, Botanical Medicine: From Bench to Bedside, provides a comprehensive overview and examples of the scientific and quality control issues related to pre-clinical and clinical trials of dietary supplements. The book, edited by Raymond Cooper, PhD and Fredi Kronenberg, PhD, extends the information flow on critical and... | | Graduate Mathematical Physics, With MATHEMATICA Supplements
This up-to-date textbook on mathematical methods of physics is designed for a one-semester graduate or two-semester advanced undergraduate course. The formal methods are supplemented by applications that use MATHEMATICA to perform both symbolic and numerical calculations.
The book is written by a physicist lecturer who knows the ... | | Cisco Networking Academy Program CCNA 1 and 2 Companion Guide, Third EditionCisco Networking Academy Program CCNA 1 and 2 Companion Guide, Third Edition, supplements your classroom and laboratory experience with the Cisco Networking Academy Program, whose curriculum is designed to empower you to enter employment or further education and training in the computer networking field.
This book trains... |
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Database System ConceptsDatabase management has evolved from a specialized computer application to a central component of a modern computing environment, and, as a result, knowledge about database systems has become an essential part of an education in computer science. In this text, we present the fundamental concepts of database management. These concepts include... | | The Effects of Estrogen on Brain Function
This timely volume reviews current data on the effects of estrogen on the central nervous system, highlighting clinical aspects of this topic. Experts from the fields of psychiatry, pharmacology, neurology, and geriatrics collaborate to clarify the known risks and benefits of hormone therapy and explore questions that remain to be... | | Fenaroli's Handbook of Flavor Ingredients, Sixth Edition
The Industry Standard for 38 Years
Since publication of the first edition in 1971, Fenaroli’s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied... |
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