Textbook of Hepatobiliary & Gastrointestinal Surgery is an extensive, illustrated, evidence-based review of complex liver and gastrointestinal surgery, edited by gastrointestinal expert Govind Nan
Sri Aurobindo's multi-faceted genius is not easily fathomed. The world knows him primarily as a Mahayogi. He was also a superb poet in English and achieved the impossible by producing a great philoso
The theory of algebras, rings, and modules is one of the fundamental domains of modern mathematics. General algebra, more specifically non-commutative algebra, is poised for major advances in the twen
This new volume, Microscopy Applied to Materials Sciences and Life Sciences. focuses on recent theoretical and practical advances in polymers and their blends, composites, and nanocompos¬ites related
Polymeric and Nanostructured Materials: Synthesis, Properties, and Advanced Applications provide in-depth knowledge and recent research on polymers and nanostructured materials from synthesis to advan
The informative volume discusses recent advancements in the research and development in synthesis, characterization, processing, morphology, structure, and properties of advanced polymeric materials.
Biometric recognition, or simply biometrics, is the science of establishing the identity of a person based on physical or behavioral attributes. It is a rapidly evolving field with applications rangi
This new book focuses on recent developments in this field, focusing on nanostructured materials and nanocomposites. The book deals with some recent developments in the synthesis and characterization
Micro and Nano Fibrillar Composites (MFCs and NFCs) from Polymer Blends is a comprehensive reference for researchers, students and scientists working in the field of plastics recycling and composites.
The book, Nanoparticles in Polymer Systems for Biomedical Applications, presents many of the recent technological and research accomplishments in the area of nanomedicine and nanotechnology. It includ
Innovative Food Science and Emerging Technologies covers many new trends and developments in food science, including preparation, characterization, morphology, properties, recyclability, and advances
