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decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), brain decreases (Expandir a busca), strain decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
Mostrando 1 - 20 resultados de 121 para a busca '(( decrease pain decrease taping decrease ) OR ( decrease and decrease meat processing ))*', tempo de busca: 0,84s Refinar Resultados
1
Publicado em 2017
“... to improve joint stability and decrease pain. This study aimed at evaluating the acute effect of Kinesio...”
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Relatório
7
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
10
Publicado em 2024
“... of physiotherapy to relieve pain (Nadali et al., 2014; Pamuk and Yucesoy, 2015), promote postural correction...”
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Artigo
11
Publicado em 2015
“..., an immediate increase of pain wich increased after 24 and remained until 48 hours at all groups searched. There...”
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Dissertação
14
Publicado em 2021
“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
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Artigo
17
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
19
Publicado em 2015
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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20
Publicado em 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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