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El Trabajo en equipo
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Lasers in Dentistry
Lasers have become an increasingly useful tool in conventional dental practice. Their precision and less invasive quality make them an attractive technology in esthetic and pediatric dentistry, oral medicine, and a range of other dental procedures. Lasers in Dentistry: Guide for Clinical Practice is a comprehensive, yet concise and easy-to-use guide to integrating lasers into conventional clinical practice. The book begins by providing the reader a thorough understanding of how lasers work and their varied effects on oral tissues. Subsequent chapters are organized by procedure type, illustrating common clinical techniques with step-by-step illustrations and case examples. In addition, each chapter provides an overview of the latest research for use in clinical practice. More comprehensive than at atlas yet practical and clinically oriented in its approach, Lasers in Dentistry is an essential tool for practitioners and students looking to broader their skill set in laser dentistry.
The End of Diversity As We Know It
“In plain English, Martin Davidson explains how diversity can make a company more efficient and innovative, which leads to greater profits.” —Reginald Hudlin, producer/director and former President, Black Entertainment Television, Inc. A conversation with a CFO he worked with led Martin Davidson to explore the flaws in how companies typically manage diversity. They don’t integrate diversity into their overall business strategy. They focus on differences that have little impact on their business. And often their diversity efforts end up hindering the professional development of the very people they were designed to help. Davidson explains how what he calls Leveraging DifferenceTM turn...
National Union Catalog
Includes entries for maps and atlases.
Descriptive Food Science
Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.
Edge of Crisis
This authoritative study of colonialism in the Spanish empire at the end of the eighteenth century examines how the Spanish metropole attempted to preserve the links to its richest colony in the western Atlantic, New Spain (Mexico), in the face of international developments. Continuing the approach in Silver, Trade, and War and Apogee of Empire, Barbara and Stanley Stein detail Spain’s ad hoc efforts to adjust metropolitan and colonial institutions, structures, and ideology to the pressures of increased competition in the Old and New worlds. In reviewing the attempts at reform, the authors explore networks of individuals and groups, some accepting and others rejecting the Spanish transatla...
Jurisprudencia civil
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