Figure 16-6: This page enables the user to remove characters from the selected text. in Java

Printing pdf417 in Java Figure 16-6: This page enables the user to remove characters from the selected text.

In the ALSA materials you will also see S/PDIF output called IEC-60958; in alsamixer it is simply called IEC-958.
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In an early appraisal of American social psychology, Albion Small (1916) traced the springs of that intellectual enterprise to the Civil War, when people whose thought-world had been stirred to its depths by the war found themselves in 1865 star-gazing in social heavens that had never looked so confused nor so mysterious (p. 724). The war had dispelled American s naive beliefs that a constitution and laws enacted in the pursuance thereof would automatically produce human welfare, thus forcing recognition that work was ahead to bring American conditions into tolerable likeness of American ideals (pp. 724 725). Social psychology, according to Small, was born of those social conditions, a maturation of intellectual consciousness, including a growing independence from European thought and, as his astronomical metaphor intimates, an appreciation of the social as a phenomenon appropriate to scienti c study. Another early historical appraiser, Fay Karpf (1932), wrote that only with these preconditions did an American intellectual selfconscientiousness begin to assert itself in the elds directly of signi cance for social psychology (p. 213). This wide-angled perspective on the history of social psychology appreciates the multiple and diverse efforts undertaken in at least a half a dozen disciplines to render rational, coherent explanations of social action and the relations between the individual and society. It is a history that ultimately must attend to classic texts as varied in their rendition
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Chang, H. C., and J. A. Carpenter. 1997. Optimizing quality of frankfurters containing oat bran and adder water. Journal of Food Science 62:194 197. Cheftel, J. C., J. L. Cuq, and D. Lorient. 1985. Le syst me prot ique musculaire. In Prot ines alimentaires. Paris: Ed. Lavoisier Tec et Doc, 123 146. Cheftel, J. C., and J. Culioli. 1997. Effects of high pressure on meat: A review. Meat Science 46(3): 211 236. Claus J. R., and M. C. Hunt. 1991. Low-fat, high added-water bologna formulated with texture-modifying ingredients. Journal of Food Science 56:643 652. Claus, J. R., C. Jhung-Won, and G. J. Flick 1994. Processed meats/poultry/seafood. In Muscle Foods: Meat, Poultry, and Seafood Technology, edited by D. M. Kinsman, A. W. Kotula, and B. C. Breidenstein. New York: Chapman and Hall. Claus, J. R., and O. S rheim. 2006. Preserving prerigor meat functionality for beef patty production. Meat Science 73(3):459 466. Cofrades, S., M. A. Guerra, J. Carballo, F. Fern ndezMart n, and F. Jim nez-Colmenero. 2000. Plasma protein and soy ber content effect on bologna sausage properties as in uenced by fat level. Journal of Food Science 65:281 287. Cofrades, S., I. L pez-L pez, M. T. Solas, L. Bravo, and F. Jim nez-Colmenero. 2008. In uence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Science 79(4):767 776. Council Directive 89/107/EEC. 1989. On the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption. Crehan, C. M., D. J. Troy, and D. J. Buckley. 2000. Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt. Meat Science 55(1):123 130. Culioli, J., C. Boyer, X. Vignon, and A. Ouali. 1993. Heat-induced gelation properties of myosin In uence of puri cation and muscle type. Sci. Alim. 13:249 260. Curt, C. 1995. Evolution de la conductivit en fonction de la temperature pour des m l es de p tes nes de charcuterie. D termination du coef cient thermique. Viandes et Produits Carn s 16(2):49 54. Curt, C., I. Allais, N. Perrot, V. Leblanc, and G. Trystram. 2004a. Optimisation of the meat emulsi cation process using at-line human evaluations and the Simplex method. Journal of Food Engineering 64(1):33 41. Curt, C., C. Francon, and G. Trystram. 2004b. Optimisation of the chopping process using at-line human evaluations and response surface methodology. International Journal of Food Science and Technology 39:1043 1052. Curt, C., J. Hossenlopp, and G. Trystram. 2007. Control of food batch processes based on human knowledge. Journal of Food Engineering 79:1221 1232. Daros, F. G., M. L. Masson, and S. C. Amico. 2005. The in uence of the addition of mechanically deboned
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A b c cb cp Cn Cns D E F G (R) h H i I I J area dimensionless coef cient (3.56) molecular concentration (number per unit volume) modi ed enthalpy for heat transfer (= h v RG T / v ) speci c heat at constant pressure bulk condensation number (3.108) surface condensation number (3.50) molecular diffusivity energy factor reducing ux from diffusive limit radiative driving term [RAD] as a function of R enthalpy or heat content per unit mass heat transfer coef cient (3.35) van t Hoff factor (3.56) integral (3.90) radiation intensity mass ux or current
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