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meat Critical Reviews of Food Science and Nutrition 45:463 482 Drans eld, E, and D Etherington 1981 Enzymes in the tenderization of meat In Enzymes and Food Processing London: Applied Science Publishers Erkkil , S, M Ven l inen, S Hielm, E Pet j , E Puolanne, and T Mattila-Sandholm 2000 Survival of Escherichia coli O157:H7 in dry sausage fermented by probiotic lactic acid bacteria Journal of the Science of Food and Agriculture 80:2101 2104 Erkkil , S, M L Suihko, S Eerola, E Pet j , and T Mattila-Sandholm 2001a Dry sausages fermented by Lactobacillus rhamnosus strains International Journal of Food Microbiology 64:205 210 Erkkil , S, E Pet j , S Eerola, L Lilleberg, T MattilaSandholm, and M-L Suihko 2001b Flavour pro les of dry sausages fermented by selected novel meat starter cultures Meat Science 58:111 116 Etherington, D J 1984.

Previous laboratory studies in the subsaturated humid regime have mostly focused on pure and mixed low-molecular-weight organic acids, such as carboxylic acids and dicarboxylic acids, and multifunctional organic acids or their salts [31, 64, 68, 132 134]. Recent studies have attributed a large fraction of water-soluble organic carbon to macromolecular compounds including proteins and humic-like substances [135 138]. However, only a couple of experiments have investigated the effect of humic-like substances [139, 140] and proteinaceous material [141] on aerosol hygroscopicity. Saxena and Hildemann [25] analysed the uptake behaviour of a wide range of oxygenated multifunctional organic compounds using published laboratory data. They found that a number of identi ed species absorbed less water per unit mass of solute than NH4 HSO4 and NH4 NO3. Those compounds with nite solubility exhibited general deliquescence behaviour, whereas completely miscible organics absorbed water at all RHs

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The contribution of proteolytic enzymes to postmortem changes in muscle Journal of Animal Science 59:1644 1650 Farnworth, E R 2003 Handbook of Fermented Functional Foods Boca Raton, Fla: CRC Press Fern ndez-Gin s, J M, J Fern ndez-L pez, E SayasBarber , and J A P rez-Alvarez 2005 Meat products as functional foods: A review Journal of Food Science 70:R37 R43 Fiocchi, A, P Restani, and E Riva 2000 Beef allergy in children Nutrition 16:454 457 Fitzpatrick, K 2007 Functional foods: International considerations In Handbook of Food Manufacturing Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods Hoboken, NJ: John Wiley and Sons Fujita, H, K Yokoyama, and M Yoshikawa 2000 Classi cation and antihypertensive activity of angiotensin I-converting enzyme inhibitory peptides derived from food proteins Journal of Food Science 65:564 569 Gibson, G R, H M Probert, J A E.

ActionScript can be complicated and at times downright quirky. Sometimes the action you have in mind is the right answer; other times it is not. When you think you have the right action in mind but aren t sure, use the built-in dictionary supplied with Flash MX. This online dictionary known as the Reference panel gives you a description of every action along with examples of proper usage and syntax.

Van Loo, R A Rastall, and M B Roberfroid 2004 Dietary modulation of the human colonic micro ora: Updating the concept of prebiotics Nutrition Research Reviews 17:259 275 Gibson, G R, and M B Roberfroid 1995 Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics Journal of Nutrition 125:1401 1412 Gnadig, S, Y Xue, O Berdeaux, J M Chardigny, and J-L Sebedio 2000 Conjugated linoleic acid (CLA) as a functional ingredient In Functional Dairy Products Boca Raton, Fla: CRC Press Gobbetti, M, F Minervini, and C G Rizzello 2007 Bioactive peptides in dairy products In Handbook of Food Products Manufacturing Health, Meat, Milk, Poultry, Seafood, and Vegetables Hoboken, NJ: John Wiley and Sons Hammes, W P, D Haller, and M G G nzle 2003 Fermented meat In Handbook of Fermented Functional Foods Boca Raton, Fla: CRC Press.

If the maximum rate of symbols per second, s, allowed in the channel is known, then the capacity of the channel per time unit is equal to C = sCs bps (42)

To assign a new name to a bitmap:

Han, G D, M Matsuo, Y Ikeuchi, and A Suzuki 2002 Effects of heat and high-pressure treatments on high-.

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