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bandgap that provides a higher collector current density, base transit time reduction, low intrinsic base resistance, and an increased early voltage at cutoff frequencies. Silicon germanium HBT devices can be formed by varying the germanium concentration and the SixGe1 x compound. Figure 6.3 shows an expanded view of the emitter base region. Over the single crystal silicon, a pseudomorphic single crystal SiGe lm is formed. A facet occurs at the amorphous SiGe-to-SiGe single crystal interface. The TiSi x salicide is formed on the extrinsic-base region from the contact to the edge of the emitter polysilicon structure. A doped p dopant is implanted into the extrinsic base region to reduce the base series resistance. A self-aligned (SA) SiGe HBT device is a transistor where this extrinsic base implant is aligned to the edge of the emitter window opening using a disposable spacer forming a xed extrinsic base-to-emitter space. A non-self aligned (NSA) SiGe HBT device is a transistor where the extrinsic base implant is aligned to the edge of the polysilicon emitter shape.

(18.12)

microbiological safety of processed meats Food Technology 40(4):159 162 Tramper, J, K C A M Luyben, and W J J van den Tweel 1983 Kinetic aspects of glucose oxidation by Gluconobacter oxydans cells immobilized in Caalginate European Journal of Applied Microbiology 17:13 18 USDA-FSIS 1996 Notice of policy change: Achieving the zero tolerance performance standard for beef carcasses by knife trimming and vacuuming with hot water or steam; use of acceptable carcass interventions for reducing carcass contamination without prior agency approval United States Department of Agriculture, Food Safety and Inspection Service Federal Register 61:15024 15027 Weitz, J S, H Hartman, and S A Levin 2005 Coevolutionary arm races between bacteria and bacteriophage Proceedings of National Academy of Sciences USA 102:9535 9540 Whitman, P A, and R T Marshall 1971a Isolation of psychrophilic bacteriophage-host systems from refrigerated food products Applied Microbiology 22:220 223 Whitman P A.

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The Show Action When Run option greatly amplifies the usefulness of many actions, especially the set of Get Specified actions: Get Specified Mail Items, Get Specified Address Book Items, Get Specified iCal Items, and so on. By turning on Show Action When Run for these actions, you can effectively allow the user to pick from most of the data types defined by Mac OS X applications.

, and R T Marshall 1971b Characterization of two psychrophilic Pseudomonas bacteriophages isolated from ground beef Applied Microbiology 22:463 468 Williams-Campbell, A M, and M B Solomon 2002 Reduction of spoilage microorganisms in fresh beef using hydrodynamic pressure processing Journal of Food Protection 65:571 574 Yilmaz, I, M Arici, and T G m s 2005 Changes of microbiological quality in meatballs after heat treatment European Food Research and Technology 221:281 283 Yingyuad, S, S Ruamsin, D Reekprkhon, S Douglas, S Pongamphai, and U Siripatrawan 2006 Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork Packaging Technology and Science 19:149 157 Yuk, H G, and D L Marshall 2004 Adaptation of Escherichia coli O157:H7 to pH alters membrane lipid composition, verotoxin secretion, and resistance to simulated gastric uid acid Applied and Environmental Microbiology 70:3500 3505 Yuk, H G, and D L.

f (X n )=2 nh(X)

Breuer and Freud make an important comment on their construal of this therapeutic finding:

Marshall 2005 In uence of acetic, citric, and lactic acid on Escherichia coli O157:H7 membrane lipid composition, verotoxin secretion, and acid resistance in simulated gastric uid Journal of Food Protection 68:673 679 Yuste, J, R Pla, M Capellas, E Sendra, E Beltran, and M Mor-Mur 2001 Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation Journal of Food Science 66:482 484 Zhao, Y Y, J H Wells, and D L Marshall 1992 Description of log phase growth for selected microorganisms during modi ed atmosphere storage Journal of Food Process Engineering 15:299 317..

The nal opportunity for adaptation is just before the user sees the content. The content renderer whether this is the browser, messaging client or video player usually has some leeway in how it renders the content. By choosing where to insert line breaks and how to layout content, the renderer can theoretically make content t a wide variety of screen sizes. HTML, for example, was originally designed to be independent of the size of the rendering area. Unfortunately, later sophisticated Webpage layouts have made rendering of many Webpages dif cult on small screens. The renderer also handles alternative content. For example, if the client cannot display images, the renderer displays the alternative text (value of alt tag)

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