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pork processing » cork processing (Expand search), rock processing (Expand search), export 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 pork » decrease work (Expand search), decrease or (Expand search), decrease pro (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
pork processing » cork processing (Expand search), rock processing (Expand search), export 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 pork » decrease work (Expand search), decrease or (Expand search), decrease pro (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
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Article
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“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Article
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“... of taping being increasingly used in recent years is Kinesio Taping, which is often used as resource...”
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Report
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“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
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Article
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“... changes, influencing knee functionality (Furlanetto et al., 2016). Kinesio Taping (KT), which consists...”
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Article
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“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Master thesis
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“...BACKGROUND: Current research supports the fact that prophylactic ankle taping (AT) is effective...”
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Article
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“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Article
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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20
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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