The number of students aswell as colleagues in the field who have learned neuroanatomy according to volume 3 of the color atlas has been steadily increasing. Kahle’s textbook has proved its worth. What should one do after taking on the job of carrying on with this text book, other than leaving as much as possible as it is? However, the...

An Introduction to Statistical Learning provides an accessible overview of the field of statistical learning, an essential toolset for making sense of the vast and complex data sets that have emerged in fields ranging from biology to finance to marketing to astrophysics in the past twenty years. This book presents some of the most...

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This book is devoted to the fundamentals of text mining using Perl, an open-source programming tool that is freely available via the Internet (www.perl.org). It covers mining ideas from several perspectives—statistics, data mining,...

The first fuel cell theory and application resource written for students and professionals.

With the field of fuel cells growing at a rapid pace, there is a powerful need for a single guide to the myriad disciplines related to the technology. Fuel Cell Engines provides a comprehensive and detailed introduction to the...

This book is now in its fifth edition. Each edition has corresponded to a different phase in the way computer networks were used. When the first edition appeared in 1980, networks were an academic curiosity. When the second edition appeared in 1988, networks were used by universities and large businesses. When the third edition appeared in...

Holcombe, "Survey of Operating Systems, 3e" is 'your foundation for IT Success!' McGraw-Hill is proud to introduce the third edition of Jane and Charles Holcombe's, "Survey of Operating Systems". This edition is a unique revision of the successful previous editions. Every chapter has been updated to include...

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...