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H (X1 , X2 , . . . , Xn ) H (X1 , X2 , . . . , Xn ) 1 L < + . n n n n Moreover, if X1 , X2 , . . . , Xn is a stationary stochastic process, L H (X), n where H (X) is the entropy rate of the process.

In this section, we linearize the model that will be used to nd the parameters updating and to prove the stability of the proposed algorithm. We need the stability of the structure and parameters learning because this algorithm works online. Online learning is used in control. In the case of three independent variables, a smooth function has a Taylor series as: f a1 ; a2 ; a3 f a0 ; a0 ; a0 0 21 3 qf a1 ; a2 ; a3 a1 a0 1 a1

the whole plan. If consultants provide the plan with minimal food business operator input, the team can have dif culty during audits, since they are not identi ed with the plan. A strategy approach to HACCP program development must be previously de ned and decided; the approach could be de ned either by product or by process, as an individual plan or one by sector (sectorial) (Mortimore 2001). The initial steps that the HACCP program will include are: 1. The description of all products that are produced in the plant and the means of distribution. This is particularly important to product formulation and screening of potential abuse through distribution or by consumers. Identi cation of projected uses and consumers of the products. According to the diversity of the meat products, consumption can take place after culinary operations (cooking, frying, or grilling) or they can be presented as ready to eat. It is also vital to identify if the product will be consumed by segments of the population who are at increased risk, such as infants, the elderly, and the immunocompromised. Construction of a ow diagram for each process, providing a brief description of all operative steps involved, from the reception of raw meat and other materials to nished product distribution. It may seem like a simple process to draw up a ow diagram, but most processors seem to miss some of the process steps, particularly signi cant delays, or routine variations (e.g., the handling of part lled cartons at the end of a production shift or a product waiting for cooking or cooling steps). Inputs and outputs to normal ows should also be described, as these can produce their own hazards

Installing this script on a web server and pointing your newsreader at the URL produces a single-item RSS feed showing the number of unread messages in your Inbox. It s simple and unobtrusive in that way. The URL should be structured like so:

function Bike (length, color) { this.length = length; this.color = color; }

(1) X (m x m) :

Harlow, H. F., 124 Harlow, M. K., 124 Harmon-Jones, E., 367, 368, 369, 476, 493 Harr , R., 285, 287 Harrell, K. L., 475 Harrington, D. M., 328, 329, 330 Harrington, M. E., 289 Harrington, N. G., 92 Harris, J. A., 76, 94, 105, 312, 313 Harris, V. A., 270 Harrison, A., 363 Hart, B., 576 Hart, D., 490 Hart, R., 434 Hartig, T., 427, 437, 439 Hartlaub, M. G., 577 Hartmann, D. P., 570 Hartmann, H., 14, 16, 123 Hartsough, D., 589 Harvey, O. J., 486, 487, 488, 490, 492 Harvey, R. D., 497, 528 Harwood, R. L., 47, 49 Hasher, L., 263, 266 Haslam, S. A., 485 Hass, R. G., 304, 307, 308, 310, 514, 515 Hastie, R., 261, 365, 390 Hatano, G., 43, 49 Hat eld, E., 452, 456 Haugaard, J. J., 576 Haugtvedt, C., 359 Haugtvedt, C. P., 354 Haven, S., 246 Hawkins, D. J., 578 Hayes, A. M., 201, 205 Hayes, S. C., 156 Hayes-Roth, B., 199 Hayes-Roth, F., 199 Hays, R. B., 550 Hazan, C., 328, 449, 452 Hazler, R., 577 Head, K. B., 574 Healy, J. M., 344 Hearn, F., 591 Heath, A., 101 Heath, A. C., 63, 72, 76 Heath, S. B., 41 Heatherton, T. F., 198, 327, 330, 331, 333, 342, 383, 526 Hebb, D. O., 17 Hebl, M. R., 526 Heck, S. A., 209, 221 Hedderley, D., 302 Heesacker, M., 360 Heft, H., 420, 434 Hegselman, R., 404, 405 Heider, F., 259, 265, 307, 361, 363, 469, 548, 552, 583 Heider, K., 46 Heider, K. G., 584 Heier, H., 174, 181 Heilemann, H., 98 Heils, A., 73, 78, 97 Heiman, R. J., 32, 43 Heine, S. H., 40 Heine, S. J., 44, 45 Heinz, A., 96 Helson, H., 196

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