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wa67 wa100 wa103 wa182 defynov defyfeb defyapr defynv0 pusenov pusefeb puseapr pusenv0 iintvnov iintvfeb iintvapr iintvnv0 drunksep drunknov drunkfeb drunkapr alcsep alcnov alcfeb alcapr alcnv0 ; run; proc factor data=a(type=cov) method=prin rotate=promax reorder round;var *** Use of PROC REG with this EM covariance matrix should be done with extreme caution, because sample size has been set arbitrarily at N=500 ***; /* proc reg data=a(type=cov); model . . . */

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Many localization algorithms are sensitive to node density. For instance, hopcount based schemes generally require high node density so that the hop count approximation for distance is accurate (Subsection 9.2.3). Similarly, algorithms that depend on beacon nodes fail when the beacon density is not high enough in a particular region. Thus, when designing or analyzing an algorithm, it is important to notice the algorithm s implicit density assumptions, since high node density can sometimes be expensive if not totally infeasible. 9.3.3 Nonconvex Topologies

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Olesen, P T, and L T Stahnke 2000 The in uence of Debaryomyces hanseni and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces Meat Science 56:357 368 P ssa, T 2008 Mycotoxins In Principles of Food Toxicology Boca Raton, Fla: CRC Press Santchurn, S J, and A Collignan 2007 Fermented poultry sausages In Handbook of Fermented Meat and Poultry, edited by Fidel Toldr Ames, Iowa: Blackwell Publishing Savic, Z, and I Savic 2002 Sausage Casings Vienna: VICTUS Lebensmittelindustrie-Bedarf Vertriebsgesellschaft mbH Schmidt, S, and R G Berger 1998 Microbially formed aroma compounds during the maturation of dry fermented sausages Advances in Food Science 20:144 152 Sebranek, J G 2004 Semidry fermented sausages In Handbook of Food and Beverage Fermentation Technology New York: Marcel Dekker Selgas, M-D, and M-L Garcia 2007 Starter cultures: Yeasts.

Are my XLA add-ins safe In other words, if I distribute an XLA file, can I be assured that no one else will be able to view my code

The Moscow Psychological Society was disbanded and its members (along with members of the St. Petersburg Philosophical Society) were exiled to the West. The Indian Psychological Association was founded.

In Handbook of Fermented Meat and Poultry, edited by Fidel Toldr Ames, Iowa: Blackwell Publishing Spaziani, M, M Del Torre, and M L Stecchini 2009 Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages Proteolysis, sensory and volatile pro les Meat Science 81:77 85 Spotti, E, and E Berni 2007 Starter cultures: Molds In Handbook of Fermented Meat and Poultry edited by Fidel Toldr Ames, Iowa: Blackwell Publishing Talon, R, S Leroy-S trin, and S Fadda 2004 Dry fermented sausages In Handbook of Food and Beverage Fermentation Technology edited by Y H Hui et al New York: Marcel Dekker Inc Tilden, J Jr, W Young, A-M McNamara, C Custer, B Boesel, M A Lambert-Fair, J Majkowski, D Vugia, S B Werner, J Hollingsworth, J G Morris, Jr 1996 A new route of transmission for Escherichia coli: Infection from dry fermented salami.

Elements of Information Theory, Second Edition, By Thomas M. Cover and Joy A. Thomas Copyright 2006 John Wiley & Sons, Inc.

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American Journal of Public Health 86:1142 1145 Tjener, K, and LH Stahnke 2007 Flavor In Handbook of Fermented Meat and Poultry, edited by Fidel Toldr Ames, Iowa: Blackwell Publishing van t Hooft, B-J 1999 Development of binding and structure in semidry fermented sausages A multifactorial approach Thesis, Universiteit Utrecht, Utrecht: Ponsen & Looyen Vignolo G, and S Fadda 2007 Starter cultures: Bioprotective cultures In Handbook of Fermented Meat and Poultry, edited by Fidel Toldr Ames, Iowa: Blackwell Publishing Vural, H, and E B zvural 2007 Fermented sausages from other meats In Handbook of Fermented Meat and Poultry, edited by Fidel Toldr Ames, Iowa: Blackwell Publishing Wahl, W 2004 Excellent German Sausage Recipes Bad W rishofen, Germany: Holzmann Verlag GmbH&Co Wu, M T, J C Ayres, and P E Koehler 1974 Toxigenic Aspergilli and Penicillia isolated from aged, cured meats Applied Microbiology 28:1094 1096..