Author: Arthur James Wells
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 1310

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Author:
Publisher:
ISBN: 9780951212622
Category : Tanks (Military science)
Languages : en
Pages : 83

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Author: Russell Hart
Publisher: Lynne Rienner Publishers
ISBN: 9781555879471
Category : History
Languages : en
Pages : 496

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Book Description
"Beginning with an investigation of the interwar neglect that left the Allied militaries incapable of defeating Nazi aggression at the start of World War II, Hart examines the wartime paths the Allies took toward improved military effectiveness. He also explores the continuous German adaptation that prolonged the war and increased the price of eventual Allied victory.

Author: Stephen B. Johnson
Publisher:
ISBN:
Category : History
Languages : en
Pages : 308

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Author:
Publisher:
ISBN:
Category : Bibliography, National
Languages : en
Pages : 2954

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Author:
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 1512

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Author: Melanie Oppenheimer
Publisher:
ISBN: 9781877007286
Category : Australia
Languages : en
Pages : 270

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Book Description
Sourced from Oppenheimer's own research and archival material from the Australian War Memorial, Australian Red Cross archives and State Libraries, Australian Women and War contains accounts of women such as Nursing Sister Nellie Gould in the Boer War and Angela Rhodes, the first Australian Military female air traffic controller to serve in Baghdad during the second Gulf War. The book also contains little known accounts of women such as Nurse Ethel Gillingham, one of the only Australian women to be a POW in WWI, and the group of Australian teachers sent to South Africa during the Boer War to work in the internment (concentration) camps.

Author: Robert F. Baumann
Publisher: DIANE Publishing
ISBN: 1428910204
Category : Peacekeeping forces
Languages : en
Pages : 250

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Author: R. Harkavy
Publisher: Springer
ISBN: 1137079266
Category : Political Science
Languages : en
Pages : 420

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Book Description
This book is designed to help the reader better understand the conduct of war by focusing on the 'how' not the 'why' of warfare. It examines a number of crucial dimensions of contemporary armed conflict such as: the strategies, operations, tactics, doctrines and weapons of conventional and low-intensity war; military geography; the cultural underpinnings of strategies and tactics; arms resupply, security assistance, and foreign intervention.

Author: Marco Gobbetti
Publisher: Springer Nature
ISBN: 3031230841
Category : Technology & Engineering
Languages : en
Pages : 400

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Book Description
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.