Hardcover Book “Learning and Soft Computing” by Vojislav Kecman (used-Good)

This hardcover textbook by Vojislav Kecman covers the subject areas of computers, neural networks, and data processing. Published by MIT Press in 2001, it is part of the Complex Adaptive Systems series and spans 576 pages. The book is in good, used condition with a weight of 36.5 ounces, measuring 9.1 inches in length, 7.1 inches in width, and 1.3 inches in height. The language used in the book is English, and it is available in a hardcover format.

Mathematics for Secondary School Teachers, Hardcover by Bremigan, Elizabeth G…

Although being used, this book is in very good condition. There is minimal highlighting (6 pages total) which can be seen in the pictures. “Mathematics for Secondary School Teachers” is a comprehensive textbook written by Elizabeth G. Bremigan, along with Ralph J. Bremigan and John D. Lorch. Published by the American Mathematical Society in 2011 as part of the MAA Textbooks Series, this hardcover book is designed for educators teaching mathematics at the secondary school level. With a focus on teaching methods and materials, this textbook covers various subjects within the realm of mathematics and offers 418 pages of valuable content for teachers to reference and utilize in their classrooms.

Phlebotomy: a Competency Based Approach by Kathryn A. Booth and Lillian Mundt…

“Phlebotomy: a Competency Based Approach” by Kathryn A. Booth and Lillian Mundt is a comprehensive textbook published by McGraw-Hill Education in 2018. This 512-page trade paperback focuses on the subject areas of hematology and allied health services, providing a thorough understanding of phlebotomy techniques. The authors present a competency-based approach to learning, making it an effective resource for students and professionals in the field. With a clear emphasis on practical skills and knowledge, this textbook is a valuable tool for those interested in the medical field of phlebotomy.

How Baking Works : Exploring the Fundamentals of Baking Science 3rd Edition

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between.