Buscas alternativas:
decrease lesions » disease lesions (Expandir a busca), decreased response (Expandir a busca), decrease adhesion (Expandir a busca)
lesions decrease » response decrease (Expandir a busca), lesions case (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), strain decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 224 para a busca '(( decrease lesions decrease pain decrease ) OR ( decrease at decrease meat processing ))*', tempo de busca: 0,89s Refinar Resultados
7
Publicado em 2020
“... pain at 3 months. Seven patients had Hunner's lesions but there were no differences between ulcer and...”
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Dissertação
10
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
11
Publicado em 2021
“... structural defects and enamel cracks that can trigger a pain of acute and short-lived symptomatology...”
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Artigo
13
Publicado em 2014
“...Pain transmission at the spinal cord is modulated by descending actions that arise from supraspinal...”
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Dissertação
15
Publicado em 2021
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Artigo
16
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
17
Publicado em 2014
“... performance and injury treatment, cryotherapy was shown as a way beneficial to analgesic, and decrease pain...”
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Artigo
18
Publicado em 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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20
Publicado em 1980
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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