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needs to resort to network layer routing between unreachable DEVs in the same piconet. The standard MAC layer peer discovery methods cannot guarantee full connectivity between DEVs within a piconet through direct peer-to-peer connections if the piconet operates with a radius larger than half of the maximum transmission distance. The coverage radius of a piconet can be varied by the PNC by reducing the transmit power of the beacons. Analytical and simulation results [31] show that up to 41.3% of intrapiconet DEV pairs may not be able to communicate with each other directly if the piconet radius equals the maximum transmission distance when DEVs are uniformly distributed. De ne the piconet coverage ratio r/R as the ratio between the piconet radius r and the maximum transmission distance R. The expected piconet peer discovery times for both 3PHP and the standard method (including the network layer route discovery if needed) versus the piconet coverage ratio are given in Fig. 10.4. When the piconet coverage ratio increases, the peer discovery times for 3PHP remain almost unchanged, but those of the standard method increase signi cantly due to an increasing probability of no direct connection between a randomly chosen pair of DEVs. For instance, at

When the user starts the widget, Dashboard displays the widget s default image until the widget is loaded. The DefaultImage property gives the name of the file that contains the default image.

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Jim nez-Colmenero, F, M Reig, and F Toldr 2006 New approaches for the development of functional meat products In Advanced Technologies for Meat Processing, edited by L M L Nollet and F Toldr Boca Raton, Fla: CRC Press Kemp, J D, D F O Abidoye, B E Langlois, J B Franklin, and J D Fox 1980 Effect of curing ingredients, skinning, and boning on yield, quality, and micro ora of country hams Journal of Food Science 45:174 177 Kemp, J D, B E Langlois, A E Johnson 1982 Effect of pre-cure freezing and thawing on the micro ora, fat characteristics and palatability of dry-cured ham Journal of Food Protection 45:244 248 Leak, F W, J D Kemp, B E Langlois, and J D Fox 1984 Effect of tumbling and tumbling time on quality and micro ora of dry-cured hams Journal of Food Science 49:695 698.

Or you can avoid the Select method altogether and write the code even more efficiently, like this:

Marriott, N G, P P Graham, and J R Claus 1992 Accelerated dry curing of pork legs (hams): A review Journal of Muscle Foods 3:159 168 Marriott, N G, P P Graham, C K Shaer, and S K Phelps 1987 Accelerated production of dry cured hams Meat Science 19:53 64 Marriott, N G, J B Tracy, R F Kelly, and P P Graham 1983 Accelerated processing of boneless hams to dry cured state Journal of Food Protection 46:717 721 Moller J K S, C E Adamsen, R R Catharino, L H Skibsted, and M N Eberlin 2007 Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham Meat Science 75:203 210 Montgomery, R E, J D Kemp, and J D Fox 1976 Shrinkage, palatability, and chemical characteristics of dry-cured country ham as affected by skinning procedure.

100 Average overall throughput (Mbps)

Journal of Food Science 41:1110 1115 Mora, L, M A Sentandreu, K M Koistinen, P D Fraser, F Toldr , and P M Bramley 2009 Naturally generated small peptides derived from myo brillar proteins in serrano dry-cured ham Journal of Agricultural and Food Chemistry 57:3228 3234 Motilva, M J, F Toldr , and J Flores 1992 Assay of lipase and esterase activities in fresh pork meat and dry-cured ham Z Lebensmitel Untersuchung und Forschung 195:446 450 Motilva, M J, F Toldr , M C Aristoy, and J Flores 1993a Subcutaneous adipose tissue lipolysis in the processing of dry-cured ham Journal of Food Biochemistry 16:323 335 Motilva, M J, F Toldr , P Nieto, and J Flores 1993b Muscle lipolysis phenomena in the processing of drycured ham Food Chemistry 48:121 125 Motilva, M J, F Toldr , M I Nadal, and J Flores 1994.

Pre-freezing hams affects hydrolysis during dry curing Journal of Food Science 59:303 305 Parolari, G 1996 Review: Achievements, needs and perspectives in dry-cured ham technology: The example of Parma ham Food Science and Technology International 2:69 78 Pegg, R B, and F Shahidi 2000 Nitrite Curing of Meat Trumbull, Conn: Food & Nutrition Press..

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cal breathing also occurs in other exercise modes, such as hatha yoga and weight training, as participants coordinate mindful inhalation and exhalation with specific components of their movements (Battista, 2004, pp 79 83) Yoga, Feldenkrais, and weight training also have been associated with mood enhancement (eg, Berger & Motl, 2000; Berger & Owen, 1988, 1992; Netz & Lidor, 2003; Rocheleau et al, 2004) Reflecting the findings of these individual studies, a meta-analysis did not support significant differences among various types of exercise (Petruzzello et al, 1991) Absence of Interpersonal Competition Absence, or relative absence, of interpersonal competition is another exercise mode guideline A relative absence of interpersonal competition helps exercisers avoid comparisons with others and the often accompanying mood states of anxiety, envy, or discouragement.

Style sheet data is data that refers to a specific style sheet for data-formatting purposes, and should not be interpreted by the user agent as HTML data.

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