Search alternatives:
meat processing » post processing (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » statins decrease (Expand search), training decreases (Expand search), rapidly decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
Showing 1 - 20 results of 60 for search '(( decrease lipid decrease meat processing ) OR ( decrease to decrease taping decrease ))*', query time: 0.78s Refine Results
1
Published 2015
“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
Access document
Article
2
Published 2021
“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
Access document
Article
3
Published 2017
“... of taping being increasingly used in recent years is Kinesio Taping, which is often used as resource...”
Access document
Report
8
Published 2018
“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
Access document
Article
9
Published 2024
“... changes, influencing knee functionality (Furlanetto et al., 2016). Kinesio Taping (KT), which consists...”
Access document
Article
12
Published 2021
“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
Access document
Master thesis
13
Published 2025
“...BACKGROUND: Current research supports the fact that prophylactic ankle taping (AT) is effective...”
Access document
Article
15
Published 2021
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
Access document (1)
Access document (2)
Article
16
Published 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
Access document
Article
18
Published 2017
“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
Access document
Master thesis
Export CSV Export RIS