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JobDelayTime carried by the probe packet is the arrival time of the job at the router As shown in Figure 62, at time when the probe packet of Jobn is received, Job1 is being served for data transmission The rst available time slot after the arrival time of Jobn is not large enough to accommodate the service time of Jobn The next available time slot is suf cient to accommodate Jobn and is reserved temporarily for Jobn The temporary reservation will need to be con rmed later by a probe reply packet to ensure that the job can arrive at the destination node within JobMaxDelay After the temporary reservation, JobDelayTime in the probe packet is updated as follows: JobDelayTime = JobDelayTime + JobServiceTime + JobWaitingTime where JobWaitingTime is computed by subtracting the arrival time of the job from the starting time of the service time slot reserved for the job The probe packet carrying the updated information is then sent to the next router 3 When the destination node receives the probe packet of the job, JobDelayTime in the probe packet is compared with JobMaxDelay If JobDelayTime is not greater than JobMaxDelay,

58 Ministry of Agriculture, Fisheries and Food UK, Food Standards Agency http://archivefoodgovuk/maff/archive/food/infsheet/1995/no58/58benzhtm (accessed 2 April 2007) Gorna-Binkul, A, Keymeulen, R, Van Langenhove, H, Buszewski, B (1996) Determination of monocyclic aromatic hydrocarbons in fruit and vegetables by gas chromatography-mass spectrometry Journal of Chromatography, A, 734, 297 302 Lourdes Cardeal, Z, Guimaraes, EM, Parreira, FV (2005) Analysis of volatile compounds in some typical Brazilian fruits and juices by SPME-GC method Food Additives and Contaminants, 22, 508 513 Engel, K-H, Tressl, R (1983) Studies on the volatile components of two mango varieties Journal of Agricultural and Food Chemistry, 31, 796 801 Kjallstrand, J, Petersson, G (2001) Phenolic antioxidants in alder smoke during industrial meat curing Food Chemistry, 74, 85 89 Rozum, J (1998) Smoke avourings in processed meats, in Flavour of Meat, Meat Products and Seafoods (ed F.

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Shahidi), Blackie Academic & Professional, London, pp 342 354 Heins, JT, Maarse, H, Noever de Brauw, MC, Weurman, C (1966) Direct food vapour analysis and component identi cation by a coupled capillary GLC-MS arrangement Journal of Gas Chromatography, 4, 395 397 Silwar, R, Kamperschrorer, H, Tressl, R (1987) Gaschromatographischmassenspektrometrische untersuchungen des rostkaffeearomas Quantitative bestimmung wasserdampf uchtige aromastoffe Chemie, Mikrobiologie, Technologie der Lebensmittel, 10, 176 187 Sanz, C, Maeztu, L, Zapelena, MJ, Bello, J, Cid, C (2002) Pro les of volatile compounds and sensory analysis of three blends of coffee: in uence of different proportions of Arabica and Robusta and in uence of roasting coffee with sugar Journal of the Science of Food Agriculture, 82, 840 847 Mondello, L, Casilli, A, Tranchida, PQ, Dugo, P, Costa, R, Festa, S, Dugo, G (2004).

Job reservation and service in I-RSVP Table 62 Job information carried in the probe reply packet Information JobID SourceID DestinationID ReservationStatus Description The identi cation number of the job The identi cation of the source node The identi cation of the destination node The status of the temporary reservation: con rm or cancel

Comprehensive multidimensional GC for the characterization of roasted coffee beans Journal of Separation Science, 27, 442 450 Spadone, J-C, Takeoka, G, Liardon, R (1990) Analytical investigation of Rio off- avour in green coffee Journal of Agricultural and Food Chemistry, 38, 226 233 Mathieu, F, Malosse, C, Frerot, B (1998) Identi cation of the volatile components released by fresh coffee berries at different stages of ripeness Journal of Agricultural and Food Chemistry, 46, 1106 1110 Cantergiani, E, Brevard, H, Krebs, Y, Feria-Morales, A, Amado, R, Yeretzian, C (2001) Characterisation of the aroma of green Mexico coffee and identi cation of mouldy/earthy defect European Food Research and Technology, 212, 648 657 Morehouse, KM (1999) Food Irradiation: The treatment of foods with ionizing radiation US Food and Drug Administration http://wwwcfsanfdagov/ dms/opafdirhtml (accessed 3 April 2007) Diehl, JF.

Decompressing PNG Image Data Decompressing the Image Data 215 Huffman Coding in Deflate 221 Compressed Data Format 222 Compressed Data Blocks 223 Writing the Decompressed Data to the Image 227 Conclusion 231

(1995) Safety of Irradiated Foods, 2nd edn, Marcel Dekker, Inc, New York Phytosanitary, I (2002) Treatment of imported fruits and vegetables: nal rule Federal Register, 65016 65029..

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60 Merritt, C, Jr, Angelini, P, Graham, RA (1978) Effects of radiation parameters on the formation of radiolysis products in meat and meat substances Journal of Agricultural and Food Chemistry, 26, 29 35 61 Ahn, DU, Lee, EJ (2004) Mechanisms and prevention of off-odour production and colour changes in irradiated meat, in Irradiation of Food and Packaging; Recent Developments (eds V Komolprasert, KM Morehouse), American Chemical Society, Washington, DC, pp 43 74 62 Masohan, A, Parsad, G, Khanna, MK, Chopra, SK, Rawat, BS, Garg, MO (2000) Estimation of trace amounts of benzene in solvent-extracted vegetable oils and oil seed cakes Analyst, 125, 1687 1689 63 Bolzoni, L, Barbieri, G, Virgili, R (1996) Change in volatile compounds of Parma ham during maturation Meat Science, 43, 301 310 64 Nagayama, T, Nishijima, M.

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