Elektronické knihy prestižních vydavatelů
Wiley
- Accelerating new food product design and development
- Advances in food biotechnology
- Analysis of food toxins and toxicants
- Beginning software engineering
- Bitterness : perception, chemistry and food processing
- Botulinum toxins : cosmetic and clinical applications
- Cloud management and security
- Engineering information security : the application of systems engineering concepts to achieve information assurance
- Enterprise content and search management for building digital platforms
- Enterprise in action : a guide to entrepreneurship
- Enterprise innovation : from creativity to engineering
- Enterprise knowledge capital
- Enterprise performance management done right : an operating system for your organization
- Enterprise risk and opportunity management : concepts and step-by-step examples for pioneering scientific and technical organizations
- Enterprise risk management : a methodology for achieving strategic objectives
- Enterprise risk management : from incentives to controls
- Enterprise risk management : guidance for practical implementation and assessment
- Enterprise supply chain management : integrating best-in-class processes
- ERM, enterprise risk management : issues and cases
- Fats in food technology
- Food authentication : management, analysis and regulation
- Food carotenoids : chemistry, biology and technology
- Food forensics and toxicology
- Food chemical hazard detection : development and application of new technologies
- Food processing : principles and applications
- Food processing by-products and their utilization
- Food safety : innovative analytical tools for safety assessment
- Fundamentals of polymer science for engineers
- Fusion of hard and soft control strategies for the robotic hand
- Global cheesemaking technology : cheese quality and characteristics
- Handbook of Food Science and Technology 1: Food Alteration and Food Quality
- Handbook of Food Science and Technology 2: Food Process Engineering and Packaging
- Handbook of Food Science and Technology 3: Food Biochemistry and Technology
- Handbook of knowledge management for sustainable water systems
- Handbook of nanocellulose and cellulose nanocomposites
- Healthcare analytics : from data to knowledge to healthcare improvement
- High temperature processing of milk and milk products
- Hybrid nanomaterials : advances in energy, environment and polymer nanocomposites
- Chemesthesis : chemical touch in food and eating
- IEEE Computer Society real-world software engineering problems : a self-study guide for today’s software professional
- Implementing enterprise risk management : from methods to applications
- Innovative technologies in beverage processing
- Metaheuristic optimization for the design of automatic control laws
- Nano- and biomaterials : compounds, properties, characterization, and applications
- Nanocomposites
- Nanotechnology for energy sustainability
- Natural food flavors and colorants
- Novel plant bioresources : applications in food, medicine and cosmetics
- Practical food safety : contemporary issues and future directions
- Robot learning by visual observation
- Robot manipulator redundancy resolution
- Sarbanes-Oxley guide for finance and information technology professionals
- Security and privacy in cyber-physical systems : foundations, principles, and applications
- Security and privacy in the digital era
- Sustainability : how the cosmetics industry is greening up
- The biology and therapeutic application of mesenchymal cells
- The executive’s guide to enterprise social media strategy : how social networks are radically transforming your business
- The intelligent enterprise in the era of big data
- The lean enterprise : how corporations can innovate like startups
- Unit operations in environmental engineering
- Unleashing creativity and innovation : nine lessons from nature for enterprise growth and career success
- Wine production and quality