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, and G Gandemer 1999 Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing Food Chemistry 64:95 101 Du, M, and D U Ahn 2001 Volatile substances of Chinese traditional Jinhua ham and Cantonese sausage Journal of Food Science 66:827 831 Ellis, D F 2001 Meat smoking technology Meat fermentation technology In Meat Science and Applications, edited by Y H Hui, W K Nip, R W Rogers, and O A Young New York: Marcel Dekker Est vez, M, D Morcuende, J Ventanas, and S Ventanas 2007 Mediterranean products In Handbook of Fermented Meat and Poultry, edited by F Toldr , Y H Hui, I Astiasar n, W K Nip, J G Sebranek, E T G Silveira, L H Stahnke, and R Talon Ames, Iowa: Blackwell Flores, M, M C Aristoy, T Antequera, J M Barat, and F Toldr 2009.

Obviously EMP1 and EMP2 both contain information about those employees who work in the departments numbered less than or equal to 10. Similarly, EMP3 and EMP4 both contain information about those employees who work in the departments numbered greater than 10. Figure 2.36 depicts the distribution of the EMP table and its fragments. To show the effect of this fragmentation on our queries and commands, let s assume that Smith is an employee whose employee number is 100 (eno = 100). Smith currently works in department number 3 (dno = 3). Therefore, Smith s employee information is stored in EMP1 and EMP2. Suppose we need to move Smith to department number 15 (dno = 15). How do we achieve this The answer, as explained in the previous case, depends on what is stored in the GDD. To illustrate the differences between the transparency alternatives, we will consider how the same operation is performed against the same schema, in three different scenarios. Each scenario will have a GDD that provides a different level of transparency. Again, we will consider the following three levels of transparency:

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams Meat Science 82:241 246 Flores, M, J M Barat, M C Aristoy, M M Peris, R Grau, and F Toldr 2006 Accelerated processing of dry-cured ham Part 2: In uence of brine thawing/ salting operation on proteolysis and sensory acceptability Meat Science 72:766 772 Flores, M, C C Grimm, F Toldr , and A M Spanier 1997 Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times Journal of Agricultural and Food Chemistry 45:2178 2186 Flores, M, A M Spanier, and F Toldr 1998 Flavour analysis of dry-cured ham In Flavor of Meat, Meat Products and Seafoods, edited by F Shahidi London: Blackie Academic & Professional Haseth, T T, G Thorkelsson, and M S Sidhu 2007 North European products.

Newcomer, K E (Ed) (1997) Using performance measurement to improve public and nonpro t programs (New Directions for Evaluation, No 75) San Francisco: Jossey-Bass Patton, M Q (1997) Utilization-focused evaluation: The new century text Thousand Oaks, CA: Sage Pawson, R, & Tilley, N (1997) Realistic evaluation Thousand Oaks, CA: Sage Perrin, B (1998) Effective use and misuse of performance measurement American Journal of Evaluation, 19, 367 379 Reichardt, C S (1979) The statistical analysis of data from nonequivalent group designs In T D Cook & D T Campbell, Quasi-experimentation: Design and analysis issues for eld settings (pp 147 205) Skokie, IL: Rand McNally Reichardt, C S, & Mark, M M (1998) Quasi-experimentation In L Bickman & D J Rog (Eds), Handbook of applied social research methods (pp 193 208) Thousand Oaks, CA: Sage Reynolds, A J, & Temple, J A (1995).

384 The Forthcoming Revolution positioning systems (thanks to the pioneer, GPS) A few features of the rst portable watches and basic GPS receivers of today have parallels: the similar approach of needing an identical referential worldwide, the availability of a personal local measurement, and the possibility to synchronize4 with anybody else using a similar device In addition, time and position are closely linked in GNSS and this feature will help bring together the two aspects There is another technical achievement that is fundamental for the dissemination of portable positioning devices and their incorporation into everybody s lives: telecommunications When someone uses the time read on a wristwatch, it is automatically shared with others as the uniqueness of the common referential is enough This is absolutely not the case for positioning Even when considering a shared geographical referential, the position is a speci city for one person.

In Handbook of Fermented Meat and Poultry, edited by F Toldr , Y H Hui, I Astiasar n, W K Nip, J G Sebranek, E T G Silveira, L H Stahnke, and R Talon Ames, Iowa: Blackwell..