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poultry meat on the rheological properties of sausage Journal of Food Engineering 68(2):185 189 Delaitre, J M, N Corcuff, and D Lorient 1988 Utilisation des additifs prot iques en charcuteriesalaison, Les cahiers de l Ensbana, n 6 Propri t s fonctionnelles des degree ture es alimentaires 259 268 Denoyer, C 1978 In uence des caract ristiques de la phase lipidique sur la stabilit des degree tu Th se de Doctorat de l Universit , Clermont II Desmond E M, and T A Kenny 1998 Preparation of surimi-like extract from beef hearts and its utilisation in frankfurters Meat Science 50(1):81 89 Desmond, E, D Troy, and D Buckley 1998 The effects of tapioca starch, oat bre and whey protein on the physical and sensory properties of low-fat beef burgers Lebensmittel Wissenschaft und Technologie 31(7&8):653 657 Farouk, M M, and J E Swan 1997.

Effect of pH at time of salting on the functional properties of prerigor beef Meat Science 45:463 472 Favreau, G, A Melan, G Soligna, and JC et Mouchot 1981 Fusion des gras de porc: In uence de la egree ture et du egree de hachage Viandes et Produits Carn s 2(8):23 27 Feiner, G 2006 Meat Products Handbook: Practical Science and Technology Boca Raton, Fla: CRC Press Fern ndez-Mart n, F, P Fern ndez, J Carballo, and F Jim nez Colmenero 1997 Pressure/heat combinations on pork meat batters: Protein thermal behavior and product rheological properties Journal of Agricultural and Food Chemistry 45:4440 4445 Fern ndez-L pez, J, J M Fern ndez-Gin s, L AlesonCarbonell, E Sendra, E Sayas-Barber , and J A P rez-Alvarez 2004 Application of functional citrus by-products to meat products, Trends in Food Science & Technology 15(3 4):176 185.

Fern ndez-Mart n, F, S Cofrades, J Carballo, and F Jim nez-Colmenero 2002 Salt and phosphate effects on the gelling process of pressure/heat treated pork batters Meat Science 61(1):15 23 Findlay, C J, and S Barbut 1992 A response surface investigation of the effects of sodium chloride and tripolyphosphate on the thermal properties of beef muscle Meat Science 31:155 164 Galluzzo, S J, and J M Regenstein 1978 Emulsion capacity and timed emulsi cation of chicken breast muscle myosin Journal of Food Science 43: 1757 1760 Garc a, M L, E C ceres, and M D Selgas 2006 Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product International Journal of Food Science & Technology 41 10:1207 1215 Garc a-Garc a, E, and A Totosaus 2008.

The Third Force and the New Therapies One component of the antipsychiatry viewpoint was development of therapies based upon avowedly nonscienti c principles A spectrum of therapeutic techniques, known sometimes as the Third Force, and sometimes as humanistic arose These included transactional analysis (Berne, 1961); rational psychotherapy (Ellis, 1958, 1962), logotherapy (Frankl, 1953), gestalt psychotherapy (Perls, 1969), and client-centered therapy (Rogers, 1951) These approaches in general rejected the concept that human behavior could be studied scienti cally Many humanistic therapists followed the lead of Carl Rogers in abandoning the use of the medical term patient preferring instead to use client He, and they, did however retain the use of the medical term therapy, and de ned themselves as therapists These methods were not often applied to seriously disturbed clients The more usual clientele were primarily persons with minor neuroses, mild anxieties, self-esteem problems, and the like..

Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and carrageenan by a mixture design approach Meat Science 78(4):406 413 Girard, J P 1981 Contribution l tude de la technologie des p tes nes Sciences des Aliments 1(3):315 327..

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