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whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
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taping decrease » training decreases (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 53 para a busca '(( decrease in decrease whey processing ) OR ( decrease taping decrease in decrease ))*', tempo de busca: 0,72s Refinar Resultados
1
Publicado em 2015
“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Artigo
2
Publicado em 2021
“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
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Artigo
4
Publicado em 2017
“... of taping being increasingly used in recent years is Kinesio Taping, which is often used as resource...”
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Relatório
7
Publicado em 2018
“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
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Artigo
10
Publicado em 2004
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
11
Publicado em 2024
“... changes, influencing knee functionality (Furlanetto et al., 2016). Kinesio Taping (KT), which consists...”
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Artigo
12
Publicado em 2015
“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Dissertação
14
Publicado em 2025
“...BACKGROUND: Current research supports the fact that prophylactic ankle taping (AT) is effective...”
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Artigo
16
Publicado em 2010
“... thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all...”
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Artigo
17
Publicado em 2013
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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18
Publicado em 2010
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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