ray mishra (53 risultati)

Soft cover. Condizione: New. ISBN:9788174791283.

Soft cover. Condizione: New. ISBN:9789389307764,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.

Condizione: New. pp. x + 446.

Condizione: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.

Condizione: New. pp. x + 446 Index.

Condizione: New. pp. x + 446.

Hardcover. Condizione: New. 380pp.

N.A. Condizione: New. ISBN:9789386768322.

Hardcover. Condizione: New. ISBN:9781138219649.

Hardcover. Condizione: New. ISBN:9788174791276.

Soft cover. Condizione: New. 1st Edition. Contents: 1. Introduction. 2. DC Network. 3. Resistive Network Analysis. 4. Network Theorem.5. AC Network Analysis. 6. AC Power. 7. Electronics Instrumentation and Measurement. 8. Power System. 9. Principles of electromechanics. 10. Transformer. 11. DC Machine. 12. Alternator. 13. Three Phase Induction Motor. 14. Single Phase Induction Motor. Index. Basic Electrical Engineering lays strong emphasis on basic principles and incorporates topics with advanced concepts. A careful selection of the text materials and worked out examples help the students to grasp the course of Basic Electrical Engineering. This book presents a blend of theoretical details with numerous problems for easy understanding and various applications. In relevant portions of the text, additional discussions and illustrative examples have been incorporated to make the pursuit of the study of Electrical Engineering a better experience for the students. (jacket).

Hardcover. Condizione: New. Published under the flag of Indian Society of Critical Care Medicine (ISCCM), this book is the result of sustained effort and brainstorming by the authors almost every week for one year online and physically. The book contains updated information about the most important poisons in India, namely aluminum phosphide, organophosphorus, corrosive, and parquet poisoning. Recent advances in each poisoning have been included. It is a comprehensive compendium of pathophysiology, antidotes, and management strategies for the best outcomes in these poisonings. In the end, more information is given in the form of annexures. The annexures include charts, diagrammatic depictions, quotes from specific studies, and algorithms of a few poisoning management strategies. The annexure will offer a bird's eye view to the reader about each poisoning. The chapter on snakebite (a common poisoning though) was not included because the Government of India's document on this topic is comprehensive and well-received. Some medicinal poisoning issues have also been discussed.

Hardcover. Condizione: New. Condizione sovraccoperta: New. First Edition. Dark blue hardback with gilt lettered spine, complete with original dustjacket. In new condition: firm and square with strong joints, no bumps, no rubs. Contents are crisp, tight and clean; no pen-marks. Thus a very nice copy that looks and feels unread, now offered for sale at a very reasonable price.

Condizione: New. In.

Hardcover. Condizione: New. 213 p. includes interactive DVD 0.0.

Hardback. Condizione: New. Gastronomy is a fundamental aspect of culture and the food and cuisine of any region can provide rich insights into the local lifestyle and traditions. Gastronomic tourism therefore involves visiting food producers, restaurants, food festivals or other establishments where visitors can dine and experience the typical products of a region. It is an enjoyable way for tourists to discover the cultural heritage of the places they visit and culinary pleasure is becoming an increasingly decisive factor when choosing a travel destination. In certain regions, gastronomy has been recognised as an Intangible Cultural Heritage (by UNESCO) and the promotion of local traditional cuisine can be a way to rediscover and preserve local or regional values through culinary riches. Gastronomic tourism is also a factor of economic improvement for different destinations, particularly in developing countries. The value of this book includes: Providing a comprehensive and well-rounded exploration of gastronomic tourism, with a broad coverage of topics addressing key aspects such as culture, economics and sustainability. Contributions by scholars from many different countries using an interdisciplinary approach that includes insights and practical examples to engage a more diverse audience. Offering a key resource for those involved in tourism who want to learn how the gastronomic potential of different cultural contexts and geographical locations can be understood. It is part of a CABI series of books on festival and event tourism and hospitality edited by an experienced academic author on tourism. This book emphasises the importance of many related factors in gastronomic tourism, which often focuses exclusively on food and cooking rather than the whole experience. The book therefore also focuses on culture, commitment, passion, learning, emotions and experiences associated with gastronomy and considers how gastronomic tourism can contribute to achieving Sustainable Development Goals.

Hardback. Condizione: New. Gastronomy is a fundamental aspect of culture and the food and cuisine of any region can provide rich insights into the local lifestyle and traditions. Gastronomic tourism therefore involves visiting food producers, restaurants, food festivals or other establishments where visitors can dine and experience the typical products of a region. It is an enjoyable way for tourists to discover the cultural heritage of the places they visit and culinary pleasure is becoming an increasingly decisive factor when choosing a travel destination. In certain regions, gastronomy has been recognised as an Intangible Cultural Heritage (by UNESCO) and the promotion of local traditional cuisine can be a way to rediscover and preserve local or regional values through culinary riches. Gastronomic tourism is also a factor of economic improvement for different destinations, particularly in developing countries. The value of this book includes: Providing a comprehensive and well-rounded exploration of gastronomic tourism, with a broad coverage of topics addressing key aspects such as culture, economics and sustainability. Contributions by scholars from many different countries using an interdisciplinary approach that includes insights and practical examples to engage a more diverse audience. Offering a key resource for those involved in tourism who want to learn how the gastronomic potential of different cultural contexts and geographical locations can be understood. It is part of a CABI series of books on festival and event tourism and hospitality edited by an experienced academic author on tourism. This book emphasises the importance of many related factors in gastronomic tourism, which often focuses exclusively on food and cooking rather than the whole experience. The book therefore also focuses on culture, commitment, passion, learning, emotions and experiences associated with gastronomy and considers how gastronomic tourism can contribute to achieving Sustainable Development Goals.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: new. Hardcover. Written in honour of Kaushik Basu, Markets, Governance, and Institutions in the Process of Economic Development is a celebration of over forty years of contributions to development economics. Written by Professor Basu's past and present collaborators and research students it offers original insights and perspectives on issues relating to well-being, freedom, and institutions in the developmental context. Throughout his career, KaushikBasu has addressed policy issues such as rent control, child labour, labour laws, harassment, shared prosperity, and gender empowerment. The contributions in this volume, theoretical as well as empirical,reflect this range of issues in the broader context of interactions between markets, governance, and institutions in the process of economic development. The broader roles of markets as key resource allocation mechanisms cannot be disputed. But they need suitable governance structures and institutions, working both as facilitators and as regulators. Markets, Governance and Institutions in the Process of Economic Development looks at the complex interactions between these three forcesof development. Divided into three distinct sections covering foundational and measurement issues associated with economic development and well-being; functioning (and non-functioning) ofthe market in the context of development; and structure and design issues relating to governance and institutions, this book provides a clear focus for academics and economists considering development policy questions. With contributions from past and present collaborators, this book celebrates the contributions of Kaushik Basu to development economics. It reflects on the issues of rent control, child labour, labour laws, harrassment, shared prosperity, and gender empowerment in the broader context of interactions between markets, governments, and institutions. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardback. Condizione: New. Gastronomy is a fundamental aspect of culture and the food and cuisine of any region can provide rich insights into the local lifestyle and traditions. Gastronomic tourism therefore involves visiting food producers, restaurants, food festivals or other establishments where visitors can dine and experience the typical products of a region. It is an enjoyable way for tourists to discover the cultural heritage of the places they visit and culinary pleasure is becoming an increasingly decisive factor when choosing a travel destination. In certain regions, gastronomy has been recognised as an Intangible Cultural Heritage (by UNESCO) and the promotion of local traditional cuisine can be a way to rediscover and preserve local or regional values through culinary riches. Gastronomic tourism is also a factor of economic improvement for different destinations, particularly in developing countries. The value of this book includes: Providing a comprehensive and well-rounded exploration of gastronomic tourism, with a broad coverage of topics addressing key aspects such as culture, economics and sustainability. Contributions by scholars from many different countries using an interdisciplinary approach that includes insights and practical examples to engage a more diverse audience. Offering a key resource for those involved in tourism who want to learn how the gastronomic potential of different cultural contexts and geographical locations can be understood. It is part of a CABI series of books on festival and event tourism and hospitality edited by an experienced academic author on tourism. This book emphasises the importance of many related factors in gastronomic tourism, which often focuses exclusively on food and cooking rather than the whole experience. The book therefore also focuses on culture, commitment, passion, learning, emotions and experiences associated with gastronomy and considers how gastronomic tourism can contribute to achieving Sustainable Development Goals.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: New.