Buy used Bachelor of Science (B.Sc) books online in India
Buy Second Hand Books, Used Books Online In India
Mathematics for Physicists by Dennery Unused
Excellent text provides thorough background in mathematics needed to understand today's more advanced topics in physics and engineering. Topics include theory of functions of a complex variable, linear vector spaces, tensor calculus, Fourier series and transforms, special functions, more. Rigorous theoretical development; problems solved in great detail. Bibliography. 1967 edition.
Fundamentals of Statistical and Thermal Physics by Reif unused
Search skills of today bear little resemblance to searches through print publications. Reference service has become much more complex than in the past, and is in a constant state of flux. Learning the skill sets of a worthy reference librarian can be challenging, unending, rewarding, and-- yes, fun.
Quantum Mechanics by Zettili
Perhaps the best Introductory Quantum Mechanics book I have read so far,better and more detailed than the one by Griffiths,please note this book is for those students who are pursuing physics academically,this book isn't for those who want to learn QM for fun..
Morden cookery 6th edition vol 2
Volume II presents methods and over 1200 recipes for advanced Western cuisine, international foods, baking and confectionary, snacks and preserves. A unique section features recipes from places as far as South East Asia and East Europe and as near as Chettinad and Sri Lanka. This revised edition has a new chapter on Modern International Cuisine from Italy, France, Mexico, the Mediterranean and Thailand.
Morden cookery 6th edition vol 1
Going into their sixth edition, Thangam Philip s Modern Cookery Volumes I and II are one of India s most prestigious and encyclopaedic books on cookery and have proved to be an invaluable reference and guide to both students of catering and to professionals in the food and catering industry in India. This book is an expanded version that contains recipes from all over the world products of years of meticulous research and rigorous field-testing. Volume I provides a comprehensive introduction to the theory of cookery, the fundamentals of food materials and their presentation steps. It is considered as one of the most authoritative compendiums on Indian cuisine and basic and intermediate Western cookery. This revised edition has a new chapter on tawa, handi and tandoori recipes.