Showing 1 - 20 results of 57 for search '(( decrease lipid decrease meat processing ) OR ( decrease taping decrease decrease after ))*', query time: 1.03s Refine Results
1
Published 2015
...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...
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Article
2
Published 2021
...The skin is an organ that promotes elasticity and also resistance against mechanical forces. After...
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Article
3
Published 2024
... (Rochmania et al., 2012). The functional changes that occur after ACL reconstruction comprise deficits...
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Article
4
Published 2017
... immediately after Kinesio Taping. Evaluation tools were visual analog scale and videometry to evaluate knee...
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Report
8
Published 2018
... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...
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Article
9
...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...
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Master thesis
12
... 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
14
Published 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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Article
15
Published 2005
...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...
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Article
17
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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