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quality properties » stability properties (Expand search), qualitative properties (Expand search)
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decrease limb » decrease lipid (Expand search), decrease liver (Expand search), decrease in (Expand search)
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at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
quality properties » stability properties (Expand search), qualitative properties (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease limb » decrease lipid (Expand search), decrease liver (Expand search), decrease in (Expand search)
limb decrease » will decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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“... to prevent or treat musculoskeletal dysfunction. Interventions that pull the lower limb into external...”
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“...BACKGROUND: Cryotherapy has been associated with a significant decrease in nerve conduction...”
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“...); (3) asymmetrical (ASY; non-paretic limb in front of paretic); and (4) step (STP; non-paretic limb supported...”
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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“... influenced thermal properties. Higher overrum is better for product smoothness. Higher pulp concentration...”
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“... influenced thermal properties. Higher overrum is better for product smoothness. Higher pulp concentration...”
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