The Steel Wave: A Novel of World War II by Jeff Shaara, Paperback, 9780345461407 | Buy online at The Nile
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The Steel Wave: A Novel of World War II

A Novel of World War II

Author: Jeff Shaara   Series: World War II

The second volume in "New York Times"-bestselling author Shaara's acclaimed World War II trilogy takes readers to the most famous chapter in the war--D-Day and the battle for Normandy.

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Summary

The second volume in "New York Times"-bestselling author Shaara's acclaimed World War II trilogy takes readers to the most famous chapter in the war--D-Day and the battle for Normandy.

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Description

A Novel of World War II.

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About the Author

The story of Gods and Generals begins with Michael Shaara, author of the Pulitzer Prize-winning classic The Killer Angels. A native of New Jersey, Michael Shaara grew to be an adventurous young man: over the years, he found work as a sailor, a paratrooper, a policeman, and an English professor at Florida State University. In 1952, his son Jeff was born in New Brunswick, New Jersey.
Michael's interest in Gettysburg was prompted by some letters written by his great-grandfather, who had been wounded at the great battle while serving with the 4th Georgia Infantry. In 1966, he took his family o

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Back Cover

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food Readership The book is a reliable "one stop" reference resource for university and college researchers, postdoctoral research fellows, and senior graduate students in food science. Industry and governmental scientists, food technologists, and researchers from R&D laboratories working in the area of food science and its applications will find this book to be invaluable.

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Product Details

Publisher
Ballantine Books
Published
31st May 2009
Pages
493
ISBN
9780345461407

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