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Studieboeken (54)
Een overzicht van studieboeken die relevant zijn binnen het onderwijs.
Canine Rehabilitation and Physical Therapy / 2nd edition
2013 || Hardcover || Darryl Millis e.a. || Elsevier
Bridging the gap between human physical therapy and veterinary medicine, Canine Rehabilitation and Physical Therapy, 2nd Edition provides vets, veterinary students, and human physical therapists with traditional and alternative physical therapy methods to effectively evaluate and treat dogs with various debilitating conditions. Coverage includes treatment protocols for many types of cutaneous, neurologic, and musculoskeletal injuries to facilitate a faster and more complete recovery. "Overall...
Caries Management - Science and Clinical Practice
Science and Clinical Practice
2013 || Hardcover || Hendrik Meyer-Luckel e.a. || Thieme Publishing Group
A comprehensive approach to modern caries managementThis systematic approach to modern caries management combines new, evidence-based treatment techniques with the scientific underpinnings of caries formation, providing an in-depth review for both clinicians in daily practice and students advancing in the field. Beginning with patho-anatomic changes in the dental hard tissues, Dental Caries: Science and Clinical Practice goes on to cover non-invasive, minimally invasive, and more aggressive i...
Discovering Our Past / 2nd Edition
2013 || Hardcover || SPIELVOGEL || McGraw-Hill
Connect to World History content with an accessible, student-friendly text built on the principles of Understanding by Design.
The Essence of Gastronomy
Understanding the Flavor of Foods and Beverages
2013 || Hardcover || Peter Klosse || Taylor & Francis
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...