Buscas alternativas:
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
pork processing » cork processing (Expandir a busca), rock processing (Expandir a busca), export processing (Expandir a busca)
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease pork » decrease work (Expandir a busca), decrease or (Expandir a busca), decrease pro (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
Mostrando 1 - 20 resultados de 46 para a busca '(( decrease and decrease pork processing ) OR ( decrease after decrease taping decrease ))*', tempo de busca: 1,07s Refinar Resultados
1
Publicado em 2015
“.... Data were collected immediately after the 3 days of intervention and at follow-up, which was 15 days...”
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Artigo
2
Publicado em 2021
“...The skin is an organ that promotes elasticity and also resistance against mechanical forces. After...”
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Artigo
5
Publicado em 2024
“... to improve balance and postural control, particularly after a major musculoskeletal injury/surgery such...”
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Artigo
7
Publicado em 2017
“... immediately after Kinesio Taping. Evaluation tools were visual analog scale and videometry to evaluate knee...”
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Relatório
11
Publicado em 2018
“... groups: with and without the use of the functional taping. The electrical activity of the erector spinae...”
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Artigo
12
Publicado em 2015
“... (AV2) and the following two groups 24 (AV3) and 48 hours (AV4) after the intervention protocol. The muscle...”
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Dissertação
14
Publicado em 2013
“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Artigo
15
Publicado em 2015
“... batter was macerated for 3 days at 4ºC. After stuffing into natural pork casings, sausages were hung...”
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16
Publicado em 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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20
Publicado em 2005
“... batter, Lyoner sausage and canned emulsion. Beef meat, pork backfat and ice quantities were balanced...”
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Artigo
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