Category: Textbooks

Dental Emergencies - eBook
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Original price was: $47.99.Current price is: $5.00.
Filled with clinical examples and step-by-step procedures, Dental Emergencies (PDF) covers the full range of both complex and common traumatic injuries, pain, and oral lesions. From clinical assessment and examination of potential complications to key considerations in pain management, acute oral, medical and surgical conditions, treating special needs patients, restorative
Stroke: Pathophysiology, Diagnosis, and Management (6th Edition) - eBook
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Original price was: $215.99.Current price is: $25.00.
This updated Stroke: Pathophysiology, Diagnosis, and Management, 6th edition (PDF) delivers convenient access to the latest research findings and management approaches for cerebrovascular disease. Picking up from where J. P. Mohr and colleagues left off, a new team of editors — Drs. Grotta, Broderick, Albers, Lo, Mendelow, Kasner, Sacco, and Wong
Qualitative Inquiry and Research Design: Choosing Among Five Approaches (4th Edition) - eBook
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Original price was: $65.29.Current price is: $10.00.
In Qualitative Inquiry and Research Design, 4th Edition, (PDF), John W. Creswell and new co-author Cheryl N. Poth study the philosophical underpinnings, history, and key elements of five qualitative inquiry approaches: narrative research, grounded theory, phenomenology, ethnography, and case study. Maintaining Creswell′s signature writing style, the authors match the approaches and
Measure and Integral: An Introduction to Real Analysis (2nd Edition) - eBook
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Original price was: $46.36.Current price is: $7.00.
Now considered a classic version on the topic, Measure and Integral: An Introduction to Real Analysis, 2nd Edition, (PDF) offers an introduction to real analysis by first forming the theory of measure and integration in the simple setting of Euclidean space, and then offering a more general treatment based on
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