Buscas alternativas:
dairy processing » energy processing (Expandir a busca)
decrease dairy » decreases airway (Expandir a busca), decrease quality (Expandir a busca), decrease urinary (Expandir a busca)
decrease limb » decrease lipid (Expandir a busca), decrease liver (Expandir a busca), decrease in (Expandir a busca)
limb decrease » will decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease _ (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 641 para a busca '(( decrease of decrease dairy processing ) OR ( decrease by decrease limb decrease ))*', tempo de busca: 0,68s Refinar Resultados
2
Publicado em 2016
“... to prevent or treat musculoskeletal dysfunction. Interventions that pull the lower limb into external...”
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Artigo
3
Publicado em 2010
“...); (3) asymmetrical (ASY; non-paretic limb in front of paretic); and (4) step (STP; non-paretic limb supported...”
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4
Publicado em 2006
“... daily in Giemsastained blood smears. Signs of CM were determined by the manifestation of coma, limb...”
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Artigo
7
Publicado em 2020
Assuntos: “...Heat processing...”
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Artigo
11
Publicado em 2025
“... improvement in shoulder range of motion, and a noticeable decrease in pain intensity, demonstrating the...”
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12
Publicado em 2013
Assuntos: “...consumption of water, effluents, dairy and environment....”
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14
Publicado em 2022
“... athletes want to master their skills to the maximum. Good physical conditioning is necessary to decrease...”
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15
Publicado em 2015
“.... Forces exerted by the dominant upper limb presented a higher decrease than from the non-dominant. Very...”
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Artigo
18
Publicado em 2021
Assuntos: “...Dairy processing...”
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Trabalho de conclusão de curso
19
Publicado em 2010
“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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