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Knitting technology : a comprehensive handbook and practical guide / / David J. Spencer
| Knitting technology : a comprehensive handbook and practical guide / / David J. Spencer |
| Autore | Spencer David J |
| Edizione | [Third edition] |
| Pubbl/distr/stampa | Cambridge, England : , : Woodhead Publishing Limited, , 2001 |
| Descrizione fisica | 1 online resource (413 pages) |
| Disciplina | 677/.028245 |
| Collana | Woodhead publishing series in textiles |
| Soggetto topico |
Machine knitting
Knitting machines Knitting - Technique Technology |
| ISBN |
1-280-37207-9
9786610372072 1-59124-760-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Knitting Technology: A Comprehensive Handbook and Practical Guide; Copyright Page; Dadication; Table of Contents; List of figures; Preface; Acknowledgements; Chapter1. An introduction to textile technology; 1.1 The evolution of textiles; 1.2 Textile fabrics; 1.3 Textile yarns and fibres; 1.4 Yarn count numbering systems; 1.5 Conversion formulae; Chapter 2. From hand knitting to hand frame knitting; 2.1 The evolution of hand knitting; 2.2 The spread of knowledge of hand pin knitting; 2.3 The principles of hand knitting using two pins; 2.4 The invention of the stocking hand frame
2.5 The bearded needle 2.6 The principles of frame knitting; 2.7 The evolution of other weft knitting machines; 2.8 The development of warp knitting; 2.9 The potential of knitting technology; 2.10 Meeting the challenge of new markets; Chapter 3. General terms and principles of knitting technology; 3.1 Machine knitting; 3.2 The knitted loop structure; 3.3 A course; 3.4 A wale; 3.5 Stitch density; 3.6 Technically upright; 3.7 Design appearance requirements; 3.8 The main features of the knitting machine; 3.9 The needle; 3.10 Fabric draw-off; 3.11 The front of rectilinear needle bar machines 3.12 The basic knitting action of a needle 3.13 The bearded needle; 3.14 The latch needle; 3.15 Friction and frictionless needles; 3.16 The bi-partite compound needle; 3.17 A comparison of latch and compound needles; 3.18 Machine gauge; Chapter 4. Basic mechanical principles of knitting technology; 4.1 The sinker; 4.2 The jack; 4.3 Cams; 4.4 The two methods of yarn feeding; 4.5 The three methods of forming yarn into needle loops; Chapter5. Elements of knitted loop structure; 5.1 The needle loop; 5.2 The sinker loop; 5.3 Warp knitted laps; 5.4 The overlap; 5.5 The underlap; 5.6 The closed lap 5.7 The open lap 5.8 Wrapping; 5.9 The knitted stitch; 5.10 The intermeshing points of a needle loop; 5.11 The face loop stitch; 5.12 The reverse loop stitch; 5.13 Single-faced structures; 5.14 Double-faced structures; 5.15 A balanced structure; 5.16 Face and reverse stitches in the same wale; 5.17 Selvedged fabric; 5.18 Cut edge fabric; 5.19 Tubular fabric; 5.20 Upright loop structures; 5.21 Knitting notations; Chapter 6. Comparison of weft and warp knitting; 6.1 Yarn feeding and loop formation; 6.2 The two industries; 6.3 Productivity; 6.4 Machine design 6.5 Comparison of patterning and fabric structures 6.6 Course length and run-in per rack; 6.7 Fabric quality; 6.8 Structural modifications commonly used in weft and warp knitting; Chapter 7. The four primary base weft knitted structures; 7.1 Introduction; 7.2 Plain structure; 7.3 Rib structure; 7.4 Interlock structure; 7.5 Purl structure; Chapter 8. The various types of weft knitting machines; 8.1 Fabric machines and garment-length machines; 8.2 Knitting welts and rib borders; 8.3 Integral knitting; 8.4 The three classes of weft knitting machines Chapter 9. Stitches produced by varying the sequence of the needle loop intermeshing |
| Record Nr. | UNINA-9910780465903321 |
Spencer David J
|
||
| Cambridge, England : , : Woodhead Publishing Limited, , 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Knitting technology : a comprehensive handbook and practical guide / / David J. Spencer
| Knitting technology : a comprehensive handbook and practical guide / / David J. Spencer |
| Autore | Spencer David J |
| Edizione | [Third edition] |
| Pubbl/distr/stampa | Cambridge, England : , : Woodhead Publishing Limited, , 2001 |
| Descrizione fisica | 1 online resource (413 pages) |
| Disciplina | 677/.028245 |
| Collana | Woodhead publishing series in textiles |
| Soggetto topico |
Machine knitting
Knitting machines Knitting - Technique Technology |
| ISBN |
1-280-37207-9
9786610372072 1-59124-760-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Knitting Technology: A Comprehensive Handbook and Practical Guide; Copyright Page; Dadication; Table of Contents; List of figures; Preface; Acknowledgements; Chapter1. An introduction to textile technology; 1.1 The evolution of textiles; 1.2 Textile fabrics; 1.3 Textile yarns and fibres; 1.4 Yarn count numbering systems; 1.5 Conversion formulae; Chapter 2. From hand knitting to hand frame knitting; 2.1 The evolution of hand knitting; 2.2 The spread of knowledge of hand pin knitting; 2.3 The principles of hand knitting using two pins; 2.4 The invention of the stocking hand frame
2.5 The bearded needle 2.6 The principles of frame knitting; 2.7 The evolution of other weft knitting machines; 2.8 The development of warp knitting; 2.9 The potential of knitting technology; 2.10 Meeting the challenge of new markets; Chapter 3. General terms and principles of knitting technology; 3.1 Machine knitting; 3.2 The knitted loop structure; 3.3 A course; 3.4 A wale; 3.5 Stitch density; 3.6 Technically upright; 3.7 Design appearance requirements; 3.8 The main features of the knitting machine; 3.9 The needle; 3.10 Fabric draw-off; 3.11 The front of rectilinear needle bar machines 3.12 The basic knitting action of a needle 3.13 The bearded needle; 3.14 The latch needle; 3.15 Friction and frictionless needles; 3.16 The bi-partite compound needle; 3.17 A comparison of latch and compound needles; 3.18 Machine gauge; Chapter 4. Basic mechanical principles of knitting technology; 4.1 The sinker; 4.2 The jack; 4.3 Cams; 4.4 The two methods of yarn feeding; 4.5 The three methods of forming yarn into needle loops; Chapter5. Elements of knitted loop structure; 5.1 The needle loop; 5.2 The sinker loop; 5.3 Warp knitted laps; 5.4 The overlap; 5.5 The underlap; 5.6 The closed lap 5.7 The open lap 5.8 Wrapping; 5.9 The knitted stitch; 5.10 The intermeshing points of a needle loop; 5.11 The face loop stitch; 5.12 The reverse loop stitch; 5.13 Single-faced structures; 5.14 Double-faced structures; 5.15 A balanced structure; 5.16 Face and reverse stitches in the same wale; 5.17 Selvedged fabric; 5.18 Cut edge fabric; 5.19 Tubular fabric; 5.20 Upright loop structures; 5.21 Knitting notations; Chapter 6. Comparison of weft and warp knitting; 6.1 Yarn feeding and loop formation; 6.2 The two industries; 6.3 Productivity; 6.4 Machine design 6.5 Comparison of patterning and fabric structures 6.6 Course length and run-in per rack; 6.7 Fabric quality; 6.8 Structural modifications commonly used in weft and warp knitting; Chapter 7. The four primary base weft knitted structures; 7.1 Introduction; 7.2 Plain structure; 7.3 Rib structure; 7.4 Interlock structure; 7.5 Purl structure; Chapter 8. The various types of weft knitting machines; 8.1 Fabric machines and garment-length machines; 8.2 Knitting welts and rib borders; 8.3 Integral knitting; 8.4 The three classes of weft knitting machines Chapter 9. Stitches produced by varying the sequence of the needle loop intermeshing |
| Record Nr. | UNINA-9910817386903321 |
|
Spencer David J
|
||
| Cambridge, England : , : Woodhead Publishing Limited, , 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Managing wine quality / edited by Andrew G. Reynolds
| Managing wine quality / edited by Andrew G. Reynolds |
| Pubbl/distr/stampa | Boca Raton [etc.] : CRC Press |
| Descrizione fisica | 2 v. : ill. ; 24 cm |
| Disciplina | 634.8 |
| Soggetto non controllato |
Vini
Viticoltura |
| ISBN |
978-1-4398-2967-7
978-1-84569-798-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1.: Viticulture and wine quality 2.: Oenology and wine quality |
| Record Nr. | UNINA-990009533050403321 |
| Boca Raton [etc.] : CRC Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat products handbook : practical science and technology / / Gerhard Feiner
| Meat products handbook : practical science and technology / / Gerhard Feiner |
| Autore | Feiner Gerhard |
| Pubbl/distr/stampa | Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 |
| Descrizione fisica | 1 online resource (671 p.) |
| Disciplina | 664.9 |
| Collana |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Woodhead Publishing in food science, technology, and nutrition |
| Soggetto topico |
Meat - Composition
Meat industry and trade Meat |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-62870-387-3
1-84569-172-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Meat products handbook: Practical science and technology; Copyright; Contents; Preface; Acknowledgements; Disclaimer; Abbreviations; Part I Meat composition and additives; 1 The protein and fat content of meat; 1.1 Amino acids; 1.2 Proteins; 1.3 Collagen; 1.4 Muscle physiology; 1.5 Flavour of meat; 1.6 Principles of muscle contraction and relaxation; 1.7 Enzymes in meat; 1.8 Fat; 1.9 Rancidity of fat; 1.10 Low-density lipoprotein and high-density lipoprotein cholesterol; 1.11 Nutritional value of meat and other protein-rich food; 2 The biochemistry of meat
2.1 Biochemical processes in meat pre-slaughter2.2 Biochemical processes in meat post-slaughter (rigor mortis); 3 The tenderness of fresh meat; 3.1 Ageing of meat for enhancing tenderness; 3.2 Enzymes used for enhancing the tenderness of meat; 4 Definitions of terms used in meat science and technology; 4.1 Pale soft exudative (PSE) meat, red soft exudative (RSE) meat, dry firm dark (DFD) meat and 'normal' meat; 4.2 Mechanically deboned meat and mechanically separated meat; 4.3 Hot boning of meat: 'warm-meat effect'; 4.4 Thaw rigor; 4.5 Cold shortening; 4.6 Electrical stimulation 4.7 Freezing and thawing of meat4.8 Freezer burning; 4.9 pH value; 4.10 Aw value (water activity); 4.11 Eh value (redox potential); 4.12 Condensation water; 4.13 Maillard reaction; 4.14 Caramelization; 4.15 Conductivity of meat; 5 Additives: phosphates, salts (sodium chloride and potassium chloride, citrate, lactate) and hydrocolloids; 5.1 Phosphates; 5.2 Salts (sodium chloride and potassium chloride, citrate, lactate); 5.3 Hydrocolloids; 6 Additives: proteins, carbohydrates, fillers and other additives; 6.1 Proteins; 6.2 Carbohydrates 6.3 Fillers: maltodextrin, flour, wheat fibre, konjac, cereal binder and rusk6.4 Preservatives in meat products; 6.5 Monosodium glutamate; 6.6 Ribonucleotide and other flavour enhancers; 6.7 Water; 6.8 Spices and spice extracts; 6.9 Hydrolysed vegetable protein; 6.10 Antioxidants; 6.11 Natural smoke; 6.12 Liquid smoke; 6.13 Colours in meat products; 6.14 Whitening (bleaching) of meat; 6.15 Glucono-δ-lactone; 6.16 Citric acid; 6.17 Emulsifiers in meat products; 6.18 Alginate for re-formed meat; 6.19 Enzymes for re-formed meat and other meat products 6.20 Blood-derived products for re-formed meat6.21 Allergens in meat products; 7 Colour in fresh meat and in cured meat products; 7.1 Retention of colour in fresh meat and uncured meat products; 7.2 Nitrite and nitrate; 7.3 Mechanism of colour development in cured meat products; 7.4 Colour enhancers; 7.5 Measuring colour: the L*-a*-b* system; Part II Technologies for particular meat products; 8 Whole-muscle brine-injected products; 8.1 Selection and preparation of raw materials; 8.2 Selection of additives; 8.3 Calculating brine composition and injection levels; 8.4 Manufacturing technology 8.5 Summary of critical production issues |
| Record Nr. | UNINA-9910511353003321 |
|
Feiner Gerhard
|
||
| Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat products handbook : practical science and technology / / Gerhard Feiner
| Meat products handbook : practical science and technology / / Gerhard Feiner |
| Autore | Feiner Gerhard |
| Pubbl/distr/stampa | Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 |
| Descrizione fisica | 1 online resource (671 p.) |
| Disciplina | 664.9 |
| Collana |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Woodhead Publishing in food science, technology, and nutrition |
| Soggetto topico |
Meat - Composition
Meat industry and trade Meat |
| ISBN |
1-62870-387-3
1-84569-172-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Meat products handbook: Practical science and technology; Copyright; Contents; Preface; Acknowledgements; Disclaimer; Abbreviations; Part I Meat composition and additives; 1 The protein and fat content of meat; 1.1 Amino acids; 1.2 Proteins; 1.3 Collagen; 1.4 Muscle physiology; 1.5 Flavour of meat; 1.6 Principles of muscle contraction and relaxation; 1.7 Enzymes in meat; 1.8 Fat; 1.9 Rancidity of fat; 1.10 Low-density lipoprotein and high-density lipoprotein cholesterol; 1.11 Nutritional value of meat and other protein-rich food; 2 The biochemistry of meat
2.1 Biochemical processes in meat pre-slaughter2.2 Biochemical processes in meat post-slaughter (rigor mortis); 3 The tenderness of fresh meat; 3.1 Ageing of meat for enhancing tenderness; 3.2 Enzymes used for enhancing the tenderness of meat; 4 Definitions of terms used in meat science and technology; 4.1 Pale soft exudative (PSE) meat, red soft exudative (RSE) meat, dry firm dark (DFD) meat and 'normal' meat; 4.2 Mechanically deboned meat and mechanically separated meat; 4.3 Hot boning of meat: 'warm-meat effect'; 4.4 Thaw rigor; 4.5 Cold shortening; 4.6 Electrical stimulation 4.7 Freezing and thawing of meat4.8 Freezer burning; 4.9 pH value; 4.10 Aw value (water activity); 4.11 Eh value (redox potential); 4.12 Condensation water; 4.13 Maillard reaction; 4.14 Caramelization; 4.15 Conductivity of meat; 5 Additives: phosphates, salts (sodium chloride and potassium chloride, citrate, lactate) and hydrocolloids; 5.1 Phosphates; 5.2 Salts (sodium chloride and potassium chloride, citrate, lactate); 5.3 Hydrocolloids; 6 Additives: proteins, carbohydrates, fillers and other additives; 6.1 Proteins; 6.2 Carbohydrates 6.3 Fillers: maltodextrin, flour, wheat fibre, konjac, cereal binder and rusk6.4 Preservatives in meat products; 6.5 Monosodium glutamate; 6.6 Ribonucleotide and other flavour enhancers; 6.7 Water; 6.8 Spices and spice extracts; 6.9 Hydrolysed vegetable protein; 6.10 Antioxidants; 6.11 Natural smoke; 6.12 Liquid smoke; 6.13 Colours in meat products; 6.14 Whitening (bleaching) of meat; 6.15 Glucono-δ-lactone; 6.16 Citric acid; 6.17 Emulsifiers in meat products; 6.18 Alginate for re-formed meat; 6.19 Enzymes for re-formed meat and other meat products 6.20 Blood-derived products for re-formed meat6.21 Allergens in meat products; 7 Colour in fresh meat and in cured meat products; 7.1 Retention of colour in fresh meat and uncured meat products; 7.2 Nitrite and nitrate; 7.3 Mechanism of colour development in cured meat products; 7.4 Colour enhancers; 7.5 Measuring colour: the L*-a*-b* system; Part II Technologies for particular meat products; 8 Whole-muscle brine-injected products; 8.1 Selection and preparation of raw materials; 8.2 Selection of additives; 8.3 Calculating brine composition and injection levels; 8.4 Manufacturing technology 8.5 Summary of critical production issues |
| Record Nr. | UNINA-9910777871103321 |
|
Feiner Gerhard
|
||
| Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat products handbook : practical science and technology / / Gerhard Feiner
| Meat products handbook : practical science and technology / / Gerhard Feiner |
| Autore | Feiner Gerhard |
| Pubbl/distr/stampa | Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 |
| Descrizione fisica | 1 online resource (671 p.) |
| Disciplina | 664.9 |
| Collana |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Woodhead Publishing in food science, technology, and nutrition |
| Soggetto topico |
Meat - Composition
Meat industry and trade Meat |
| ISBN |
1-62870-387-3
1-84569-172-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Meat products handbook: Practical science and technology; Copyright; Contents; Preface; Acknowledgements; Disclaimer; Abbreviations; Part I Meat composition and additives; 1 The protein and fat content of meat; 1.1 Amino acids; 1.2 Proteins; 1.3 Collagen; 1.4 Muscle physiology; 1.5 Flavour of meat; 1.6 Principles of muscle contraction and relaxation; 1.7 Enzymes in meat; 1.8 Fat; 1.9 Rancidity of fat; 1.10 Low-density lipoprotein and high-density lipoprotein cholesterol; 1.11 Nutritional value of meat and other protein-rich food; 2 The biochemistry of meat
2.1 Biochemical processes in meat pre-slaughter2.2 Biochemical processes in meat post-slaughter (rigor mortis); 3 The tenderness of fresh meat; 3.1 Ageing of meat for enhancing tenderness; 3.2 Enzymes used for enhancing the tenderness of meat; 4 Definitions of terms used in meat science and technology; 4.1 Pale soft exudative (PSE) meat, red soft exudative (RSE) meat, dry firm dark (DFD) meat and 'normal' meat; 4.2 Mechanically deboned meat and mechanically separated meat; 4.3 Hot boning of meat: 'warm-meat effect'; 4.4 Thaw rigor; 4.5 Cold shortening; 4.6 Electrical stimulation 4.7 Freezing and thawing of meat4.8 Freezer burning; 4.9 pH value; 4.10 Aw value (water activity); 4.11 Eh value (redox potential); 4.12 Condensation water; 4.13 Maillard reaction; 4.14 Caramelization; 4.15 Conductivity of meat; 5 Additives: phosphates, salts (sodium chloride and potassium chloride, citrate, lactate) and hydrocolloids; 5.1 Phosphates; 5.2 Salts (sodium chloride and potassium chloride, citrate, lactate); 5.3 Hydrocolloids; 6 Additives: proteins, carbohydrates, fillers and other additives; 6.1 Proteins; 6.2 Carbohydrates 6.3 Fillers: maltodextrin, flour, wheat fibre, konjac, cereal binder and rusk6.4 Preservatives in meat products; 6.5 Monosodium glutamate; 6.6 Ribonucleotide and other flavour enhancers; 6.7 Water; 6.8 Spices and spice extracts; 6.9 Hydrolysed vegetable protein; 6.10 Antioxidants; 6.11 Natural smoke; 6.12 Liquid smoke; 6.13 Colours in meat products; 6.14 Whitening (bleaching) of meat; 6.15 Glucono-δ-lactone; 6.16 Citric acid; 6.17 Emulsifiers in meat products; 6.18 Alginate for re-formed meat; 6.19 Enzymes for re-formed meat and other meat products 6.20 Blood-derived products for re-formed meat6.21 Allergens in meat products; 7 Colour in fresh meat and in cured meat products; 7.1 Retention of colour in fresh meat and uncured meat products; 7.2 Nitrite and nitrate; 7.3 Mechanism of colour development in cured meat products; 7.4 Colour enhancers; 7.5 Measuring colour: the L*-a*-b* system; Part II Technologies for particular meat products; 8 Whole-muscle brine-injected products; 8.1 Selection and preparation of raw materials; 8.2 Selection of additives; 8.3 Calculating brine composition and injection levels; 8.4 Manufacturing technology 8.5 Summary of critical production issues |
| Record Nr. | UNINA-9910825559003321 |
|
Feiner Gerhard
|
||
| Cambridge, England ; ; Boca Raton, Florida : , : Woodhead Publishing Limited : , : CRC Press, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
MEMS for automotive and aerospace applications / / edited by Michael Kraft and Neil M. White
| MEMS for automotive and aerospace applications / / edited by Michael Kraft and Neil M. White |
| Pubbl/distr/stampa | Cambridge, UK : , : Woodhead Publishing Limited, , 2013 |
| Descrizione fisica | 1 online resource (358 p.) |
| Disciplina | 629.135 |
| Altri autori (Persone) |
KraftMichael
WhiteNeil M |
| Collana | Woodhead Publishing series in electronic and optical materials |
| Soggetto topico |
Microelectromechanical systems
Microelectromechanical systems - Industrial applications Automobiles - Electronic equipment Airplanes - Electronic equipment |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-85709-648-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | part I. MEMS for automotive applications -- part II. MEMS for aerospace applications. |
| Record Nr. | UNINA-9910463106003321 |
| Cambridge, UK : , : Woodhead Publishing Limited, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Minimal processing technologies in the food industry / edited by Thomas Ohlsson and Nils Bengtsson
| Minimal processing technologies in the food industry / edited by Thomas Ohlsson and Nils Bengtsson |
| Pubbl/distr/stampa | Cambridge (Eng.) : Woodhead Publishing Limited |
| Descrizione fisica | XIII, 288 p. : ill. ; 24 cm. |
| Disciplina | 664.02 |
| Collana | Woodhead Publishing in Food Science and Technology |
| Soggetto topico |
Industria alimentare - Processi
Alimenti - Lavorazione |
| ISBN |
1-85573-547-4
0-8493-1454-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000017329 |
| Cambridge (Eng.) : Woodhead Publishing Limited | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
Opening Pandora's box : ethnicity and Central Asian militaries
| Opening Pandora's box : ethnicity and Central Asian militaries |
| Pubbl/distr/stampa | Carlisle, PA, : Woodhead Publishing Limited |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910693548203321 |
| Carlisle, PA, : Woodhead Publishing Limited | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Political-military rivalry for operational control in U.S. military actions : a soldier's perspective
| Political-military rivalry for operational control in U.S. military actions : a soldier's perspective |
| Pubbl/distr/stampa | Carlisle, PA, : Woodhead Publishing Limited |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910693547903321 |
| Carlisle, PA, : Woodhead Publishing Limited | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
