Search alternatives:
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
taping decrease » training decreases (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
taping decrease » training decreases (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
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“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Article
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“...The skin is an organ that promotes elasticity and also resistance against mechanical forces. After...”
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Article
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“... (Rochmania et al., 2012). The functional changes that occur after ACL reconstruction comprise deficits...”
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Article
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“... immediately after Kinesio Taping. Evaluation tools were visual analog scale and videometry to evaluate knee...”
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Report
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“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
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Article
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“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Master thesis
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Article
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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