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Presents information in a high-yield
This print textbook is available for students to rent for their classes
their mastery of the content and the development of their critical-thinking skills
case studies Explanation of QSEN initiatives as it relates to safety and quality of patient care is included in the Medication Errors chapter Improved readability is aided by more friendly
First Aid for the Family Medicine Boards
Cooking as a Chemical Reaction : Culinary Science with Experiments** Author-Editor:Ozilgen Presents information in a high-yieldPages: 299, Specialty: Culinary & Hospitality, Publisher: Taylor & Francis, Publication Year: 2015, Cover: Paperback, Dimensions: 175. 26x187. 96x15. 24mm Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background
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