David S Richards: 5 books
Meal Replacement Shakes
Professional Secrets To Lose weight, lean out, feel great and create mouth-watering protein shakes, milk shake, diet shakes, and more!
Language: English
Release Date: July 28, 2013
Discover how you can achieve lasting health, great sex, and a Stronger, leaner Body with this all-inclusive guide on meal replacement shakes.
by Frederic M. Richards, David S. Eisenberg, Peter S. Kim
Language: English
Release Date: June 24, 1998
Language: English
Release Date: June 24, 1998
This volume commemorates the 50th anniversary of the appearance in Volume 4 in 1948 of Dr. Jeffries Wyman's famous paper in which he "laid down" the foundations of linkage thermodynamics. Experts in this area contribute articles on the state-of-the-art of this important field and on new developments...
by Frederic M. Richards, David S. Eisenberg, Peter S. Kim
Language: English
Release Date: December 13, 1996
Language: English
Release Date: December 13, 1996
Topics Covered Include:
X-ray crystallography of ligands.
Catalytic antibodies.
Nature of the antigen.
Antibody binding sites.
Maturation of the immune response.
Computational biochemistry of antibodies and T-cell receptors.
Antigen-specific T-cell...
Violent States and Creative States (2 Volume Set)
From the Global to the Individual
Language: English
Release Date: May 3, 2018
This is a provocative collection exploring the different types of violence and how they relate to one another, examined through the integration of several disciplines, including forensic psychotherapy, psychiatry, sociology, psychosocial studies and political science. By examining the 'violent states'...
by Prof. Mick Price, Dr Matt Spangler, Annie Vénien
Language: English
Release Date: April 30, 2017
Language: English
Release Date: April 30, 2017
Reviews advances in understanding how breeding and growth affects the development of quality attributes such as fat content and tenderness;
Summarises recent research on how management of cattle and carcass handling affects sensory properties;
Discusses current research on measuring and optimising quality traits such as color, flavor and tenderness