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Elements of Chemical Reaction Engineering / 6th edition
2022 || Paperback || H. Fogler || Pearson || ook als eBook
The Definitive Guide to Chemical Reaction Engineering Problem-Solving -- With Updated Content and More Active Learning For decades, H. Scott Fogler's Elements of Chemical Reaction Engineering has been the world's dominant chemical reaction engineering text. This Sixth Edition and integrated Web site deliver a more compelling active learning experience than ever before.
Using sliders and interactive examples in Wolfram, Python, POLYMATH, and MATLAB, students can explore reactions and reactors ...
ISE Principles of Electronic Communication Systems / 5th Edition
2022 || Paperback || Louis Frenzel || McGraw-Hill
Principles of Electronic Communication Systems provides the most up-to-date survey available for students taking a first course in electronic communications. Requiring only basic algebra and trigonometry, this new edition is notable for its readability, learning features and numerous full-color photos and illustrations. A systems approach is used to cover state-of-the-art communications technologies, to best reflect current industry practice.
This title is available in Connect with SmartBook,...
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Engineering Mechanics: Statics, SI Units / 15th edition
2022 || Paperback || Russell Hibbeler || Pearson
This print textbook is available for students to rent for your classes. The Pearson print rental program provides you with affordable access to learning materials, so you go to class ready to succeed. Engineering Mechanics: Statics excels in providing a clear and thorough presentation of the theory and application of engineering mechanics.
It empowers you to succeed by drawing upon Professor Hibbeler's decades of everyday classroom experience and his knowledge of how students learn. The text ...
Food
The Chemistry of its Components
2022 || Paperback || Tom P. Coultate || Royal Society of Chemistry
This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.