Buscas alternativas:
meat processing » post processing (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (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 61 para a busca '(( decrease lipid decrease meat processing ) OR ( decrease in decrease taping decrease ))*', tempo de busca: 0,85s 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
6
Publicado em 2018
“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
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Artigo
9
Publicado em 2024
“... changes, influencing knee functionality (Furlanetto et al., 2016). Kinesio Taping (KT), which consists...”
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Artigo
10
Publicado em 2015
“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Dissertação
11
Publicado em 2025
“...BACKGROUND: Current research supports the fact that prophylactic ankle taping (AT) is effective...”
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Artigo
14
Publicado em 2021
“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
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Dissertação
16
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
17
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
19
Publicado em 2017
“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
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Dissertação
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