Foundations of College Chemistry 14th Edition with WileyPLUS Blackboard Card Set PDF Download

Author: Morris Hein
Publisher: Wiley
ISBN: 9781118571323
Category : Science
Languages : en
Pages :

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Author: Hein
Publisher:
ISBN: 9781118568903
Category :
Languages : en
Pages :

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Author: Morris Hein
Publisher: Wiley
ISBN: 9781118571347
Category : Science
Languages : en
Pages :

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Author: Leo J. Malone
Publisher: Wiley
ISBN: 9781119649113
Category : Science
Languages : en
Pages :

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Author: Morris Hein
Publisher: Wiley
ISBN: 9781119087762
Category : Science
Languages : en
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Author: Morris Hein
Publisher: Wiley
ISBN: 9781118966730
Category : Science
Languages : en
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Author: William D. Callister
Publisher: John Wiley & Sons
ISBN: 9780470505861
Category : Materials
Languages : en
Pages : 122

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Building on the success of previous editions, this book continues to provide engineers with a strong understanding of the three primary types of materials and composites, as well as the relationships that exist between the structural elements of materials and their properties. The relationships among processing, structure, properties, and performance components for steels, glass-ceramics, polymer fibers, and silicon semiconductors are explored throughout the chapters. The discussion of the construction of crystallographic directions in hexagonal unit cells is expanded. At the end of each chapter, engineers will also find revised summaries and new equation summaries to reexamine key concepts.

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735

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One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Author: JOHN. WILD
Publisher:
ISBN: 9781260417210
Category :
Languages : en
Pages : 0

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Author: Jack R. Meredith
Publisher: John Wiley & Sons
ISBN: 1119369096
Category : Business & Economics
Languages : en
Pages : 546

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Projects continue to grow larger, increasingly strategic, and more complex, with greater collaboration, instant feedback, specialization, and an ever-expanding list of stakeholders. Now more than ever, effective project management is critical for the success of any deliverable, and the demand for qualified Project Managers has leapt into nearly all sectors. Project Management provides a robust grounding in essentials of the field using a managerial approach to both fundamental concepts and real-world practice. Designed for business students, this text follows the project life cycle from beginning to end to demonstrate what successful project management looks like on the ground. Expert discussion details specific techniques and applications, while guiding students through the diverse skill set required to select, initiate, execute, and evaluate today's projects. Insightful coverage of change management provides clear guidance on handling the organizational, interpersonal, economic, and technical glitches that can derail any project, while in-depth cases and real-world examples illustrate essential concepts in action.