Published April, 2015
By Thomas M. Scalea
Publisher: Springer (Springer New York)
Rating:
Availability: Not available (reason unspecified)

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Published April, 2015
By Andy J. Johnson
Publisher: Springer (Springer New York)
Rating:
Availability: Not available (reason unspecified)

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Published April, 2015
By Chunxian Chen
Publisher: Springer (Springer New York)
Rating:
Availability: Not available (reason unspecified)

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Published March, 2015
By Kewal K. Jain
Publisher: Springer (Springer New York)
Rating:
Availability: Not available (reason unspecified)

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Published March, 2015
By Senta Reichelt
Publisher: Springer (Springer New York)
Series: Methods in Molecular Biology
Rating:
Availability: Not available (reason unspecified)

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Published March, 2015
By Raouf E. Nakhleh
Publisher: Springer (Springer New York)
Rating:
Availability: Not available (reason unspecified)

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Published March, 2015
By Michael J. May
Publisher: Springer (Springer New York)
Series: Methods in Molecular Biology
Rating:
Availability: Not available (reason unspecified)

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Published February, 2015
By Chhandak Basu
Publisher: Springer (Springer New York)
Series: Methods in Molecular Biology
Rating:
Availability: Not available (reason unspecified)

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Published February, 2015
By Michael Leunig, Shane Nho, Bryan Kelly, Asheesh Bedi, Christopher Larson and Christopher M. Larson
Publisher: Springer (Springer New York)
Rating: 1.00
Availability: Not available (reason unspecified)

This book covers the basics of hip pathology, anatomy, biomechanics, pathology and treatment, offering both up-to-date research and expert advice. Provides detailed information on each disease topic, followed by technique-driven chapters on hip procedures.

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Published February, 2015
By Hal King
Publisher: Springer (Springer New York)
Series: Food Microbiology and Food Safety
Rating:
Availability: Not available (reason unspecified)

This book details effective organization and methods to manage the work necessary to ensure food safety within an organization. It demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities.

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