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European Food Research Technology 213:165 169 Haldane, J 1901 The red color of salted meat Journal of Hygiene 1:115 122 Helmich, J S, and W Fiddler 1994 Thermal decomposition of the rubber vulcanisation and its potential role in nitrosamine formation in hams processed in elastic nettings Journal of Agricultural Food Chemistry 42:2541 2544 Hoagland, R 1910 The action of saltpeter upon the color of meat In 25th Annual report of the Bureau Animal Industry Washington, DC: US Department of Agriculture, Government Printing Of ce, 1910 Hoagland, R 1914 Coloring matter of raw and cooked salted meats Journal of Agricultural Research III 3(3):211 225 Honikel, K O 2007 Principles of curing In Handbook of Fermented Meat and Poultry, edited by F Toldra Ames, Iowa: Blackwell Publishing Honikel, K O 2008 The use and control of nitrate and nitrite for the processing of meat products.

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Sub ToggleGridlines() If TypeName(ActiveSheet) = Worksheet Then ActiveWindow.DisplayGridlines = _ Not ActiveWindow.DisplayGridlines Call CheckGridlines End If End Sub

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The obvious answer to a question of selling below cost is dependent on whether the person responding to the question understands the nature of fixed and variable costs. In general, the answer would be, Not unless you plan to go broke. However, before the question can be answered intelligently, we should first answer which cost. The best answer would be: If variable costs are covered and a contribution toward fixed costs is made, selling below total cost can be considered. Consider a catering company that rents its facilities for $80,000 per year and has additional annual fixed costs for management salaries, insurance, depreciation charges on furnishings and equipment, and other fixed costs of $66,000. The total fixed costs would be $146,000, or an average of $400 per day: Fixed costs / 365 days $146,000 / 365 $400

Meat Science 78:68 76 Honikel, K O, and C J Kim 1986 Causes of the development of PSE-pork, Fleischwirtschaft 66: 349 353 Izumi, K, R G Cassens, and M L Greaser 1989 Reaction of nitrite with ascorbic acid and its signi cant role in nitrite-cured food Meat Science 26(1989):141 153 Jakszyn, P, A Agudo, R Jb nez, R Garcia-Closas, G Pera, and P Amiano 2004 Development of a food database of nitrosamines, heterocyclic amines, and polycyclic aromatic hydrocarbons Journal of Nutrition 134:2011 2014 Kisskalt, K 1899 Beitr ge zur Kenntnis der Ursachen des Rotwerdens des Fleisches beim Kochen nebst einigen Versuchen ber die Wirkung der schwefeli-.

2. assertiveness, and a plan of action in the face of future violence. Develop alternative behavioral strategies for dealing with anger and create a contract between Hans and Marta for taking alternate steps to violence. Family-of-origin work to understand the roots of violence for Hans and factors contributing to Marta s relationship to an abusive man. Develop opportunities for the couple to engage in some mutually positive and pleasurable activities. Locate social services and shelters for battered women. A group therapy for Hans with other men who are abusive. 7. Collaboration with the individual psychologists, group therapist, family physician, child therapists and social services worker monitoring abuse within the home. This couple s therapy case illustrates the high stakes and complex layers of relational problems. The outcome of this case, like most others, will depend largely on the cooperation and motivation of Hans and Marta to acknowledge their serious difficulties and take the necessary steps toward improvement. Various modalities, techniques, and social and medical elements also come into play in this complex yet all too common situation.

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