Showing 1 - 20 results of 62 for search '(( decrease lipid decrease meat processing ) OR ( decrease and decrease taping decrease ))*', query time: 0.83s Refine Results
1
Published 2021
...The skin is an organ that promotes elasticity and also resistance against mechanical forces. After...
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Article
3
Published 2015
...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...
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Article
4
Published 2017
... to improve joint stability and decrease pain. This study aimed at evaluating the acute effect of Kinesio...
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Report
5
Published 2018
... groups: with and without the use of the functional taping. The electrical activity of the erector spinae...
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Article
6
Published 2024
... (Evans and Nielson, 2022). ACL reconstruction is, in general, the solution for the rupture of ACL; the...
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Article
11
Published 2025
... testshowed a significant decrease in all variables (P = 0.001 and), ankle dorsiflexion (P = 0.001...
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Article
12
...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...
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Master thesis
15
... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...
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Master thesis
17
Published 2021
..., there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229...
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Article
18
Published 2005
...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...
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Article
20
Published 2017
...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...
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Master thesis
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