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and proficiency certification have become available in a number of specialty areas. The establishment of specific training programs and certification procedures contributes to the official recognition and monitoring of these specialty areas. This chapter cannot hope to do justice to all of the specialty and subspecialty areas in clinical psychology, but it discusses the four major contemporary areas of specialization: clinical health psychology, clinical child psychology, neuropsychology, and forensic psychology. The types of clinical and research problems addressed with each of these specialties will be highlighted, along with examples of specific assessment and intervention strategies. Typical subspecialties within each of the specialties is also described.



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11

CommandBars(3) CommandBars( Standard )

The following list explains the CRL settings:

Sine of a matrix: A (m x m)

SOLDRAW uses hatch pattern defaults to define the hatch. You may have to change these settings by using HATCHEDIT.

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time, we use the time stamps to derive statistical estimates of the measures of interest. It is also possible to combine the above modelling approaches. This is called hybrid

Figure 10-4





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Ima don, G I, and A Spanier 1994 Unraveling the secret of meat avor Trends in Food Science and Technology 15:315 321 Ibrahim, R M, D E Goll, J A Marchello, G C Duff, V F Thompson, S W Mares, and H A Ahmad 2008 Effect of two dietary concentrate levels on tenderness, calpain and calpastatin activities, and carcass merit in Waguli and Brahman steers Journal of Animal Science 86(6):1426 1433 Insausti, K, V Goni, E Petri, C Gorraiz, and M J Beriain 2005 Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds Meat Science 70:83 90 Janz, J, P Morel, R Purchas, V Corrigan, S Cumarasamy, B Wilkinson, and W Hendriks 2008.

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The in uence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs Journal of Animal Science 86(6): 1402 1409 Joo, S T, R Kauffman, B C Kim, and G B Park 1999 The relationship of sarcoplasmic and myo brillar protein solubility to colour and water-holding capacity in porcine longissimus muscle Meat Science 52:291 297 Josell, A, A C Enfalt, G von Seth, G Lindahl, I Hedebro-Velander, L Andersson, and K Lundstrom 2003 The in uence of RN genotype, including the new V199I allele, on the eating quality of pork loin Meat Science 65(4):1341 1351 Koohmaraie, M, M P Kent, S D Shackelford, E Veiseth, and T Wheeler 2002 Meat tenderness and muscle growth: Is there any relationship Meat Science 62:345 352 Kristensen, L, and P P Purslow 2001.

Use the Create Sparklines dialog box to specify the data range and the location for the sparkline graphics.

The effect of aging on the water-holding capacity of pork: Role of cytoskeletal proteins Meat Science 58:17 23 Larick, D K, B E Turner, R M Koch, and J D Crouse 1989 In uence of phospholipid content and fatty acid composition of individual phospholipids in muscle from bison, Herford and Brahman steers on avor Journal of Food Science 54:521 526 Lawrie, RA 2002 The eating quality of meat In Meat Science, 5th Ed New York: Pergamon Press Lampe, J F, T J Baas, and J W Mabry 2006 Comparison of grain sources for swine diets and their effect on meat and fat quality traits Journal of Animal Science 84(4):1022 1029 Lan, Y H, F McKeith, J Novakofski, and T Carr 1993 Carcass and muscle characteristics of Yorkshire, Meishan, Yorkshire x Meishan, Meishan x Yorkshire, Fengjing x Yorkshire, and Minzhy x Yorkshire pigs.

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FIGURE 9.25 Is the fruit bat from South America Not that it matters it s cruising over New Zealand now.

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