Category: Non Fiction

Critical Thinking About Research: Psychology and Related Fields (2nd Edition) - eBook
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Original price was: $46.80.Current price is: $12.00.
To become informed consumers of research, students need to thoughtfully evaluate the research they read rather than accept it without question. This classic textbook, Critical Thinking About Research: Psychology and Related Fields, 2nd edition (PDF/ePub) gives college students what they need to apply critical reasoning when reading behavioral science research.
Anatomy and Physiology dummies 3e pdf
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Original price was: $13.38.Current price is: $0.00.
The human body has 11 major anatomical systems, 206 bones, and dozens of organs, tissues, and fluids—that’s a lot to learn if you want to ace your anatomy & physiology class! Luckily, you can master them all with this hands-on book + online experience. Memorization is the key to succeeding
Accounting Principles 12th Edition pdf
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Original price was: $106.00.Current price is: $10.00.
Accounting Principles 12th Edition (PDF) by Weygandt, Kimmel, and Kieso provides college students with a clear introduction to fundamental accounting concepts. The 12th Edition helps college students get the most out of their accounting course by making practice simple. This etextbook allows for new opportunities for self-guided practice allow college
Applied Underwater Acoustics: Leif Bjørnø - eBook
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Original price was: $179.35.Current price is: $25.00.
Applied Underwater Acoustics (PDF) meets the needs of engineers and scientists working in underwater acoustics and graduate students solving problems in, and composing theses on, topics in underwater acoustics. The ebook is structured to give the basis for rapidly assimilating the vital underwater acoustic knowledge base for practical application to
Introduction to the Chemistry of Food - eBook
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Original price was: $64.55.Current price is: $9.00.
Introduction to the Chemistry of Food, (PDF) describes the molecular composition of food and the chemistry of its components. It offers college students an understanding of biochemical and chemical reactions that affect food quality and contribute to wellness. This innovative approach allows students in nutrition, food science, and culinology to