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Human Resource Management 9th Edition

$237.00 $77.00

Human Resource Management, 9th Edition (Stone et al.) combines quality, trusted content from market leading HRM author Ray Stone with game-changing digital delivery. At 21 chapters, Stone’s 9th edition covers all the content you need. Available as a full colour printed textbook with an interactive eBook code, this title enables every student to master concepts and succeed in assessment. Lecturers are supported with an extensive, easy-to-use teaching and learning package.

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Analytics and Big Data for Accountants

$125.00 $78.00

Analytics is the new force driving business. Tools have been created to measure program impacts and ROI, visualize data and business processes, and uncover the relationship between key performance indicators, many using the unprecedented amount of data now flowing into organizations. Featuring updated examples and surveys, this dynamic book covers leading-edge topics in analytics and finance. It is packed with useful tips and practical guidance you can apply immediately.

This book prepares accountants to:

  • Deal with major trends in predictive analytics, optimization, correlation of metrics, and big data.
  • Interpret and manage new trends in analytics techniques affecting your organization.
  • Use new tools for data analytics.
  • Critically interpret analytics reports and advise decision makers.
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Classical Electrodynamics 3rd Edition

$101.00 $68.00

A revision of the defining book covering the physics and classical mathematics necessary to understand electromagnetic fields in materials and at surfaces and interfaces. The third edition has been revised to address the changes in emphasis and applications that have occurred in the past twenty years.

Entrepreneurship

$60.20

Tourism Management

$66.90
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Abnormal Psychology, 13th Edition

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The Science of Meat Quality

$87.40

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important.
The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis.
The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait.
The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis.
The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait.
The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.